Authentic Senegalese Fataya Recipe: Delicious Beef Empanadas

Ingredients

  • For the Dough:
    • 4 cups of all-purpose flour
    • 1 teaspoon of salt
    • 1 cup of warm water
    • 1/2 cup of vegetable oil
    • 1 teaspoon of active dry yeast
  • For the Filling:
    • 1 pound of ground beef or lamb
    • 1 large onion, finely chopped
    • 3 cloves of garlic, minced
    • 1 cup of chopped fresh spinach
    • 1/2 cup of chopped fresh parsley
    • 1 tablespoon of tomato paste
    • 1 teaspoon of salt
    • 1 teaspoon of black pepper
    • 1/2 teaspoon of cayenne pepper (optional)
  • For Frying:
    • Vegetable oil

Steps and instructions

  1. In a large bowl, combine the flour and salt. Create a well in the middle.
  2. Stir the yeast into the warm water until it dissolves. Pour this mixture, along with the oil, into the well in the flour.
  3. Mix the ingredients together until a dough forms. Knead the dough for about 10 minutes, or until it's smooth and elastic.
  4. Cover the dough and let it rise for about 2 hours, or until it's doubled in size.
  5. While the dough rises, prepare the filling. Brown the ground beef or lamb in a large skillet over medium heat.
  6. Add the onion, garlic, spinach, parsley, tomato paste, salt, black pepper, and cayenne pepper to the skillet. Cook until the vegetables are softened and the mixture is well combined.
  7. Roll out the risen dough on a lightly floured surface. Cut it into circles with a large cookie cutter or a glass.
  8. Place a spoonful of the meat mixture onto each circle of dough. Fold the dough over the filling to create a half-moon shape, and pinch the edges to seal.
  9. Heat the vegetable oil in a deep fryer or large pot until it reaches 375 degrees F (190 degrees C).
  10. Fry the fataya a few at a time, turning once, until they're golden brown. This should take about 3 minutes per side.
  11. Drain the cooked fataya on paper towels. Serve them warm.

Tools for making

  • Large Bowl - Used for mixing the dough ingredients and allowing the dough to rise.
  • Skillet - Used for browning the ground beef or lamb and cooking the filling ingredients.
  • Rolling Pin - Used to roll out the dough to the desired thickness.
  • Cookie Cutter or Glass - Used to cut the dough into circles for shaping the fataya.
  • Deep Fryer or Large Pot - Used for frying the fataya until they're golden brown.
  • Paper Towels - Used to drain the cooked fataya and remove excess oil.

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier option.
  • Replace the ground beef or lamb with ground chicken, turkey, or even plant-based meat alternatives for a meat-free version.
  • Add spices or herbs to the filling mixture, such as cumin, paprika, or oregano, to enhance the flavor.
  • Include diced vegetables like bell peppers, carrots, or zucchini in the filling for added texture and nutrition.
  • Experiment with different types of crusts, such as puff pastry or phyllo dough, for a unique twist.
  • Add cheese to the filling, such as feta or mozzarella, for a cheesy variation.
  • Make mini fataya by using smaller dough circles and reducing the frying time accordingly.
  • Serve the fataya with a dipping sauce or condiment of your choice, such as tzatziki, harissa, or a spicy tomato salsa.
  • Include other fillings like mushrooms, lentils, or a combination of vegetables for a vegetarian or vegan option.
  • Make sweet fataya by filling the dough with a sweet mixture like Nutella, fruit preserves, or a spiced apple filling.

Recipe overview

Fataya is a delicious fried pastry that's popular in many West African countries. This version features a savory filling made from ground beef or lamb, onions, spinach, parsley, and a blend of spices. The filling is enclosed in a simple yeast dough, which is then deep-fried until it's golden brown and crispy. The result is a tasty, satisfying snack that's perfect for serving at parties or enjoying as a midday snack. While Fataya involves a few different steps, don't be intimidated — the process is straightforward, and the results are well worth it!

Common questions

  1. Can I use a different type of meat for the filling? Yes, you can substitute ground beef or lamb with ground chicken or turkey if you prefer.
  2. Can I make the dough in advance? Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours before using it.
  3. Can I bake the fataya instead of frying? While traditionally fataya is fried, you can also bake them in a preheated oven at 375 degrees F (190 degrees C) for about 20-25 minutes until they are golden brown.
  4. Can I freeze the fataya? Yes, you can freeze the uncooked fataya. After assembling them, place them on a baking sheet lined with parchment paper and freeze until firm. Then transfer them to a freezer bag or airtight container. When ready to cook, fry or bake them directly from frozen, adding a few extra minutes to the cooking time.
  5. What can I serve with fataya? Fataya is often served as an appetizer or snack on its own, but you can also serve it with a side of salad, tzatziki sauce, or a spicy dipping sauce for added flavor.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for combining the dough ingredients and allowing it to rise.
  • Skillet - A large skillet for browning the ground beef or lamb and cooking the filling.
  • Rolling Pin - A rolling pin to roll out the dough and create circles for the fataya.
  • Cookie Cutter or Glass - A large cookie cutter or glass for cutting the dough into circles.
  • Deep Fryer or Large Pot - A deep fryer or large pot for frying the fataya until they're golden brown.
  • Paper Towels - Paper towels for draining the cooked fataya.

Origin stories

Fataya hails from the heart of West Africa, a continent renowned for its rich and diverse food culture. Particularly popular in Senegal, this delectable snack is often savored during special occasions and is a testament to the Senegalese love for flavorsome, hearty meals. The making of Fataya is a cherished tradition, often uniting families and loved ones as they partake in the cooking process, shaping and filling each pastry by hand. Woven into the fabric of the local food culture, Fataya is more than just a dish; it encapsulates the warmth, togetherness, and hospitality inherent to Senegalese culture. Each bite into the crisp exterior, revealing the succulent filling within, is an exploration of Senegal's culinary journey and taste for adventure.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.