Senegalese Fattayah (Meat Pies)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 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.

   Ongeveer 10 min

2. 2

   In a large bowl, whisk together the all-purpose flour and salt.

   Ongeveer 1 min

3. 3

   Pour the activated yeast mixture and vegetable oil into the flour mixture.

   Ongeveer 1 min

4. 4

   Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.

   Ongeveer 2 min

5. 5

   Knead the dough for 8-10 minutes until it is smooth and elastic.

   Ongeveer 10 min

6. 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.

   Ongeveer 30 min

7. 7

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

   Ongeveer 1 min

8. 8

   Add the finely chopped yellow onion and cook until softened, about 3-4 minutes.

   Ongeveer 4 min

9. 9

   Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

   Ongeveer 1 min

10. 10

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

    Ongeveer 5 min

11. 11

    Drain any excess fat from the ground beef.

    Ongeveer 1 min

12. 12

    Stir in the tomato paste, minced scotch bonnet pepper (if using), curry powder, black pepper, and salt.

    Ongeveer 1 min

    Tip van de kok: Adjust the amount of scotch bonnet pepper to your desired spice level.

13. 13

    Add the water to the filling mixture and simmer for 5 minutes, allowing the flavors to meld.

    Ongeveer 5 min

    Tip van de kok: The filling should be moist but not watery.

14. 14

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

    Ongeveer 5 min

15. 15

    Once the dough has risen, punch it down gently and divide it into 8 equal pieces.

    Ongeveer 2 min

16. 16

    On a lightly floured surface, roll each piece of dough into a thin circle, about 5-6 inches in diameter.

    Ongeveer 5 min

17. 17

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

    Ongeveer 3 min

    Tip van de kok: Do not overfill, or the pies will be difficult to seal.

18. 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.

    Ongeveer 5 min

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

19. 19

    Heat the vegetable oil for frying in a deep pot or Dutch oven over medium-high heat to 350°F (175°C).

    Ongeveer 5 min

    Tip van de kok: Use a thermometer to ensure the oil is at the correct temperature for even cooking.

20. 20

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

    Ongeveer 1 min

21. 21

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

    Ongeveer 6 min

22. 22

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

    Ongeveer 1 min

23. 23

    Serve warm and enjoy!