SnackAppetizer

Senegalese Fattayah (Meat Pies)

Name: Senegalese Fattayah (Meat Pies)
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: senegalese, west_african
Ingredients: 2.5 cup all-purpose flour; 0.75 cup water warm; 1 tsp active dry yeast; 1 tsp sugar; 0.5 tsp salt; 2 tbsp vegetable oil; 250 g ground beef lean; 0.5 pcs yellow onion finely chopped; 2 clove garlic minced; 0.5 tsp ginger grated; 1 tbsp tomato paste; 0.25 pcs scotch bonnet pepper minced (optional); 0.5 tsp curry powder; 0.25 tsp black pepper; 0.5 tsp salt; 2 tbsp water; 3 cup vegetable oil for frying

These savory Senegalese meat pies, known as Fattayah, feature a flavorful ground beef filling encased in a soft, fried dough. They make a perfect snack or light meal, offering a delightful blend of spices and textures.

An original recipe by Forkin

Total time: 1 hr 35 min
Serves: 4
Difficulty: Medium
Per serving: 703 kcal

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

Mise en place

Ingredients

dough

2.5 cupall-purpose flour
0.75 cupwater, warm
1 tspactive dry yeast
1 tspsugar
0.5 tspsalt
2 tbspvegetable oil

filling

250 gground beef, lean
0.5 pcsyellow onion, finely chopped
2 clovegarlic, minced
0.5 tspginger, grated
1 tbsptomato paste
0.25 pcsscotch bonnet pepper, minced(optional)
0.5 tspcurry powder
0.25 tspblack pepper
0.5 tspsalt
2 tbspwater

frying

3 cupvegetable oil, for frying

Equipment

slotted spoon · pan · deep pot · fork · large bowl · kitchen towel · wire rack · spoon · small bowl

The method

Step by step

1
In a small bowl, combine the warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
About 10 min
2
In a large bowl, whisk together the all-purpose flour and salt.
About 1 min
3
Pour the activated yeast mixture and vegetable oil into the flour mixture.
About 1 min
4
Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 2 min
5
Knead the dough for 8-10 minutes until it is smooth and elastic.
About 10 min
6
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 30 minutes, or until doubled in size.
About 30 min
7
While the dough is rising, prepare the filling. Heat a tablespoon of vegetable oil in a pan over medium heat.
About 1 min
8
Add the finely chopped yellow onion and cook until softened, about 3-4 minutes.
About 4 min
9
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
About 1 min
10
Add the ground beef to the pan, breaking it up with a spoon, and cook until browned.
About 5 min
11
Drain any excess fat from the ground beef.
About 1 min
12
Stir in the tomato paste, minced scotch bonnet pepper (if using), curry powder, black pepper, and salt.
About 1 min
Cook’s note: Adjust the amount of scotch bonnet pepper to your desired spice level.
13
Add the water to the filling mixture and simmer for 5 minutes, allowing the flavors to meld.
About 5 min
Cook’s note: The filling should be moist but not watery.
14
Remove the filling from the heat and let it cool slightly.
About 5 min
15
Once the dough has risen, punch it down gently and divide it into 8 equal pieces.
About 2 min
16
On a lightly floured surface, roll each piece of dough into a thin circle, about 5-6 inches in diameter.
About 5 min
17
Place a spoonful of the cooled meat filling on one half of each dough circle.
About 3 min
Cook’s note: Do not overfill, or the pies will be difficult to seal.
18
Fold the other half of the dough over the filling to create a crescent shape and crimp the edges with a fork to seal securely.
About 5 min
Cook’s note: Ensure the edges are well-sealed to prevent filling from leaking during frying.
19
Heat the vegetable oil for frying in a deep pot or Dutch oven over medium-high heat to 350°F (175°C).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.
20
Carefully place 2-3 fattayah into the hot oil, being careful not to overcrowd the pan.
About 1 min
21
Fry for 2-3 minutes per side, or until golden brown and cooked through.
About 6 min
22
Remove the fried fattayah with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
About 1 min
23
Serve warm and enjoy!

Per serving

Nutrition

49%Score

Calories: 703.2kcal
Protein: 19.4g
Carbs: 65.3g
Fat: 40.1g
Fibre: 3.2g
Sugar: 3.2g

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 an oven or air fryer at 350°F (175°C) until warmed through and crispy.