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.
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