Fattayah (Senegalese Meat Pies)
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover fattayah in an airtight container in the refrigerator.
Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or in an air fryer until warmed through and crispy.
More recipes
All recipesside dish
Gomen (Ethiopian Collard Greens)
This is a traditional Ethiopian side dish featuring collard greens stewed with aromatic spices. It's a flavorful and healthy addition to any meal, often served with injera or other main courses. The greens are gently simmered until tender, absorbing the rich flavors of the onion, garlic, and ginger.
55 min 160 kcalmain course
Ye'abesha Gomen Be Siga
This traditional Ethiopian dish features tender collard greens and succulent beef, slow-cooked with aromatic spices. It's a flavorful and comforting stew often served with injera. The rich berbere spice blend provides a deep, earthy warmth.
1 hr 55 min 543 kcalmain course
Vegan Lecsó
This hearty Hungarian vegetable stew features a rich tomato and pepper base. It's a comforting and flavorful dish that can be enjoyed on its own or with a side of crusty bread. This vegan version maintains all the traditional flavors without any animal products.
1 hr 149 kcalmain course
Escovitch Fish
This classic Jamaican escovitch fish features fried fish marinated in a tangy, spicy, and colorful vinegar-based dressing with pickled vegetables. It's a flavorful dish that can be enjoyed warm or at room temperature.
1 hr 45 mindessert
Chocolate Chip Pecan Cookies
A classic American cookie featuring a soft, chewy center, crisp edges, and generous amounts of chocolate and pecans. The dough is briefly chilled before baking to ensure a perfect texture and prevent excessive spreading. This recipe yields a reliably delicious batch perfect for sharing.
57 min 495 kcalside dish
Chinese Pickled Radish
A quick and easy Chinese-style pickled radish recipe that results in a crisp, tangy, and refreshing side dish. The simple brine of rice vinegar, sugar, and salt perfectly complements the radish's natural peppery bite, making it an excellent palate cleanser.
2 hr 10 min 108 kcalmain course
Cochinillo Asado
Cochinillo Asado is a traditional Spanish roasted suckling pig, renowned for its incredibly tender meat and crispy, golden skin. This celebratory dish is simple yet impressive, perfect for special occasions or a festive family meal.
3 hr 45 min