SnackAppetizer

Fattayah (Senegalese Meat Pies)

Name: Fattayah (Senegalese Meat Pies)
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: senegalese, west_african
Ingredients: 300 g all-purpose flour; 7 g active dry yeast; 1 tsp sugar; 0.5 tsp salt; 180 ml water warm; 2 tbsp vegetable oil; 250 g ground beef lean; 0.5 pcs yellow onion finely chopped; 2 clove garlic minced; 0.5 pcs red bell pepper finely diced; 1 tbsp tomato paste; 1 tsp curry powder; 0.5 tsp black pepper ground; 0.25 tsp cayenne pepper (optional); 0.5 tsp salt; 0.5 cup vegetable oil for frying

These savory Senegalese meat pies feature a spiced ground beef filling encased in a soft, flaky dough. They make a satisfying snack or light meal, perfect for sharing.

An original recipe by Forkin

Total time: 1 hr 35 min
Serves: 6
Difficulty: Medium
Per serving: 513 kcal

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

300 gall-purpose flour
7 gactive dry yeast
1 tspsugar
0.5 tspsalt
180 mlwater, warm
2 tbspvegetable oil

filling

250 gground beef, lean
0.5 pcsyellow onion, finely chopped
2 clovegarlic, minced
0.5 pcsred bell pepper, finely diced
1 tbsptomato paste
1 tspcurry powder
0.5 tspblack pepper, ground
0.25 tspcayenne pepper(optional)
0.5 tspsalt

frying

0.5 cupvegetable oil, for frying

Equipment

slotted spoon · deep pot or pan · rolling pin · large bowl · spatula · wire rack · skillet

The method

Step by step

1
In a large bowl, combine the all-purpose flour, active dry yeast, sugar, and salt for the dough.
About 2 min
Cook’s note: Ensure your water is warm (around 105-115°F or 40-46°C) to activate the yeast without killing it.
2
Gradually add the warm water and vegetable oil to the dry ingredients, mixing until a shaggy dough forms.
About 2 min
3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic.
About 10 min
4
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 30 minutes, or until doubled in size.
About 30 min
5
While the dough is rising, prepare the filling. Heat a tablespoon of vegetable oil in a large skillet over medium heat.
About 1 min
6
Add the ground beef to the skillet and cook, breaking it up with a spoon, until it is browned.
About 5 min
Cook’s note: Drain any excess fat if necessary.
7
Stir in the yellow onion and garlic, and cook for another 3-4 minutes until softened and fragrant.
About 4 min
8
Add the red bell pepper, tomato paste, curry powder, black pepper, cayenne pepper (if using), and salt to the skillet.
About 1 min
9
Cook the filling for 5-7 minutes, stirring occasionally, until the bell pepper is tender and the flavors have melded.
About 7 min
10
Remove the filling from the heat and let it cool slightly.
About 5 min
Cook’s note: Cooling the filling prevents it from tearing the dough later.
11
Once the dough has risen, punch it down gently and divide it into 6 equal pieces.
About 2 min
12
On a lightly floured surface, roll each piece of dough into a circle about 6 inches (15 cm) in diameter.
About 6 min
Cook’s note: Aim for a thickness of about 1/8 inch (3 mm).
13
Place a generous spoonful of the cooled meat filling on one half of each dough circle.
About 3 min
Cook’s note: Leave a small border around the edge for sealing.
14
Fold the other half of the dough over the filling to create a half-moon shape, then crimp the edges with a fork to seal.
About 3 min
Cook’s note: Ensure the edges are well-sealed to prevent the filling from escaping during frying.
15
Heat the vegetable oil for frying in a deep pot or large skillet over medium-high heat until it reaches 350°F (175°C).
About 5 min
Cook’s note: If you don't have a thermometer, a small piece of dough should sizzle immediately when dropped in.
16
Carefully place 2-3 fattayah into the hot oil, ensuring not to overcrowd the pan.
About 1 min
17
Fry for 2-3 minutes per side, or until golden brown and cooked through.
About 6 min
18
Remove the fattayah with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
About 1 min
19
Serve warm and enjoy.

Per serving

Nutrition

49%Score

Calories: 512.6kcal
Protein: 13.2g
Carbs: 43.2g
Fat: 31.9g
Fibre: 2.6g
Sugar: 2.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover fattayah in an airtight container in the refrigerator.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or in an air fryer until warmed through and crispy.