Fatayas / Pastels by @niangcook

N/A

1 serving

🌾

250 g

Flour

🧈

40 g

Melted Butter

🥚

1 large

Egg

🥛

100 ml

Milk

🥄

4 g

Baking Powder

🛢️

950 ml

Frying Oil

🧂

12 g

Salt

🧅

300 g

Onion

🌶️

1

Red Pepper

🍅

45 g

Tomato Paste

🐟

140 g

Tuna

🧂

1 tsp

Salt

🌶️

1 tsp

Pepper

🌶️

4 g

Paprika

🌶️

4 g

Chili Pepper

🌻

30 ml

Sunflower Oil

🧂

Salt

🌶️

Pepper

🌶️

Chili Pepper

🧅

1

Onion

🍅

1 tbsp

Tomato Paste

🧄

3 g

Garlic

🧂

1 tsp

Salt

🌶️

1 tsp

Pepper

🌶️

1 tsp

Chili Pepper

🌶️

1 tsp

Paprika

🍬

1 g

Sugar Cube

🌶️

30 ml

Hot Sauce

Preparation Steps

  1. Step 1/23

    Combine the all-purpose flour, baking powder, and 1/2 teaspoon salt in a mixing bowl.

    all-purpose flour
    baking powder
    salt
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring spoons

  2. Step 2/23

    Add the melted unsalted butter and egg to the flour mixture.

    unsalted butter
    egg
    🥣mixing bowl
    🥄wooden spoon

  3. Step 3/23

    Pour in the milk and mix until a soft dough forms.

    milk
    🥣mixing bowl
    🥄wooden spoon
    🫗measuring jug

  4. Step 4/23

    Knead the dough for 5 minutes until smooth and elastic.

    🥣mixing bowl

  5. Step 5/23

    Cover the dough and let it rest for 20 minutes at room temperature.

    🥣mixing bowl

  6. Step 6/23

    Finely chop 1 onion and the red bell pepper for the tuna filling.

    onion
    red bell pepper
    🔪knife
    🪵cutting board

  7. Step 7/23

    Heat 2 tablespoons sunflower oil in a frying pan over medium heat.

    sunflower oil
    🍳frying pan
    🥄measuring spoons

  8. Step 8/23

    Cook the chopped onion and red bell pepper for 5 minutes until softened.

    onion
    red bell pepper
    🍳frying pan
    🥄wooden spoon

  9. Step 9/23

    Stir in 2 tablespoons tomato paste and the canned tuna.

    tomato paste
    canned tuna
    🍳frying pan
    🥄wooden spoon
    🥄measuring spoons

  10. Step 10/23

    Season the filling with 1 teaspoon each of salt, black pepper, paprika, and chili pepper.

    salt
    black pepper
    paprika
    chili pepper
    🍳frying pan
    🥄wooden spoon
    🥄measuring spoons

  11. Step 11/23

    Cook the tuna filling for 3 minutes, then transfer it to a bowl to cool.

    🍳frying pan
    🥄wooden spoon
    🥣mixing bowl

  12. Step 12/23

    Finely chop the remaining onion and garlic for the dipping sauce.

    onion
    garlic
    🔪knife
    🪵cutting board

  13. Step 13/23

    Cook the remaining onion and garlic in the same frying pan for 3 minutes over medium heat.

    onion
    garlic
    🍳frying pan
    🥄wooden spoon

  14. Step 14/23

    Add 1 tablespoon tomato paste and 1/2 teaspoon each of paprika and chili pepper.

    tomato paste
    paprika
    chili pepper
    🍳frying pan
    🥄wooden spoon
    🥄measuring spoons

  15. Step 15/23

    Add 1/2 teaspoon salt, 1 teaspoon black pepper, and the sugar to the sauce mixture.

    salt
    black pepper
    sugar
    🍳frying pan
    🥄wooden spoon
    🥄measuring spoons

  16. Step 16/23

    Pour in the hot sauce and 120 ml water, then simmer for 8 minutes until thickened.

    hot sauce
    🍳frying pan
    🥄wooden spoon
    🫗measuring jug

  17. Step 17/23

    Divide the rested dough into 12 equal balls.

    🔪knife

  18. Step 18/23

    Roll each dough ball into a thin 12 cm circle.

    🪵rolling pin

  19. Step 19/23

    Place about 1 tablespoon cooled tuna filling in the center of each dough circle.

    canned tuna
    🥄measuring spoons

  20. Step 20/23

    Fold each dough circle into a half-moon and press the edges closed with a fork.

    🍴fork

  21. Step 21/23

    Heat the frying oil in a deep pot to 175°C (350°F).

    frying oil
    🍲deep pot

  22. Step 22/23

    Fry the filled pastries in batches for 3 to 4 minutes until deep golden brown.

    🍲deep pot
    🥄slotted spoon

  23. Step 23/23

    Drain the fried fataya on paper towel and serve hot with the spicy tomato sauce.

    hot sauce
    🥄slotted spoon
    🧻paper towel

Composition

Ingredients

Types

Eggs, Dairy, Baking, Oils, Seasonings, Vegetables, Condiments, Spices

Ingredients

Flour, Melted butter, Egg, Milk, Baking powder, Frying oil, Salt, Onion, Red pepper, Tomato paste, Tuna, Pepper, Paprika, Chili pepper, Sunflower oil, Garlic, Sugar cube, Hot sauce

Allergens

Egg, Milk

Dietetics

Dietary regimen

Pescatarian

Calories

430 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 43g, Fat: 23g, Fiber: 3g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 660mg, Potassium: 240mg, Iron: 2.4mg, Calcium: 70mg

Vitamins

Vitamin A: 75µg, Vitamin C: 28mg, Vitamin B12: 0.8µg, Vitamin D: 1.2µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

23 steps

Equipments

Utensils

mixing bowl, measuring spoons, measuring jug, frying pan, deep pot, rolling pin, knife, cutting board, wooden spoon, slotted spoon, fork, paper towel

Appliances

stovetop

Type

Type

Type Of Dish

Snack, Appetizer, Main Course, Street Food

Occasions

Lunch, Dinner, Party, Ramadan

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Senegalese, West African, African

Geographic

Senegal, West Africa

Various

Aspect

Texture

Crispy, Flaky, Tender, Moist

Flavors

Savory, Spicy, Tangy, Umami, Aromatic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating,Reheat until piping hot), freezer : 2 months (Freeze cooked pastries in a sealed freezer-safe container,Separate layers with parchment paper,Reheat from frozen in an oven or air fryer)