Fattayah (Senegalese Meat Pies)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large bowl, combine the all-purpose flour, active dry yeast, sugar, and salt for the dough.

   Ongeveer 2 min

   Tip van de kok: Ensure your water is warm (around 105-115°F or 40-46°C) to activate the yeast without killing it.

2. 2

   Gradually add the warm water and vegetable oil to the dry ingredients, mixing until a shaggy dough forms.

   Ongeveer 2 min

3. 3

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic.

   Ongeveer 10 min

4. 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.

   Ongeveer 30 min

5. 5

   While the dough is rising, prepare the filling. Heat a tablespoon of vegetable oil in a large skillet over medium heat.

   Ongeveer 1 min

6. 6

   Add the ground beef to the skillet and cook, breaking it up with a spoon, until it is browned.

   Ongeveer 5 min

   Tip van de kok: Drain any excess fat if necessary.

7. 7

   Stir in the yellow onion and garlic, and cook for another 3-4 minutes until softened and fragrant.

   Ongeveer 4 min

8. 8

   Add the red bell pepper, tomato paste, curry powder, black pepper, cayenne pepper (if using), and salt to the skillet.

   Ongeveer 1 min

9. 9

   Cook the filling for 5-7 minutes, stirring occasionally, until the bell pepper is tender and the flavors have melded.

   Ongeveer 7 min

10. 10

    Remove the filling from the heat and let it cool slightly.

    Ongeveer 5 min

    Tip van de kok: Cooling the filling prevents it from tearing the dough later.

11. 11

    Once the dough has risen, punch it down gently and divide it into 6 equal pieces.

    Ongeveer 2 min

12. 12

    On a lightly floured surface, roll each piece of dough into a circle about 6 inches (15 cm) in diameter.

    Ongeveer 6 min

    Tip van de kok: Aim for a thickness of about 1/8 inch (3 mm).

13. 13

    Place a generous spoonful of the cooled meat filling on one half of each dough circle.

    Ongeveer 3 min

    Tip van de kok: Leave a small border around the edge for sealing.

14. 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.

    Ongeveer 3 min

    Tip van de kok: Ensure the edges are well-sealed to prevent the filling from escaping during frying.

15. 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).

    Ongeveer 5 min

    Tip van de kok: If you don't have a thermometer, a small piece of dough should sizzle immediately when dropped in.

16. 16

    Carefully place 2-3 fattayah into the hot oil, ensuring not to overcrowd the pan.

    Ongeveer 1 min

17. 17

    Fry for 2-3 minutes per side, or until golden brown and cooked through.

    Ongeveer 6 min

18. 18

    Remove the fattayah with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

    Ongeveer 1 min

19. 19

    Serve warm and enjoy.