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Appetizers

Fataya (Fried Pastries with Spiced Meat)

The Quirky Foodster Team

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35 min
Prep
20 min
Cook

Ingredients

  • 300 g (2 1/2 cups) plain flour
  • 1 tsp salt
  • 1 tbsp vegetable oil, plus extra for frying
  • 150 ml (2/3 cup) warm water
  • 300 g (10 oz) minced beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 scotch bonnet chilli, finely chopped
  • 1 tsp ground black pepper
  • 1 tbsp tomato paste
  • 750 ml (3 cups) oil, for deep-frying

Method

  1. Make the dough by mixing flour, salt and 1 tbsp oil, then gradually adding warm water until a smooth, firm dough forms. Rest for 20 minutes.
  2. Meanwhile, cook the minced beef with onion, garlic, chilli, black pepper and tomato paste in a frying pan over medium heat for 8-10 minutes until fully cooked and dry enough to hold shape. Cool slightly.
  3. Roll the dough thin and cut into 10cm (4in) circles.
  4. Spoon filling onto one half of each circle, fold over, and crimp the edges firmly to seal.
  5. Heat the deep-frying oil to 175°C (350°F) and fry the pastries in batches for 3-4 minutes per side until golden brown.
  6. Drain on kitchen paper and serve warm.

Introduction: Fataya are crescent-shaped fried pastries filled with spiced minced meat, a popular snack at Gambian gatherings, markets and celebrations, reflecting the country's blend of West African and North African trade influences.

Cultural Background: Fataya are crescent-shaped fried pastries filled with spiced minced meat, a popular snack at Gambian gatherings, markets and celebrations, reflecting the country's blend of West African and North African trade influences.

Tips: Make sure the meat filling is well-drained of excess liquid so the pastries don't burst while frying. Crimp edges firmly with a fork to prevent leaks.

Variations: Substitute minced beef with flaked smoked fish for a coastal version. Add a pinch of grated ginger to the filling for extra warmth.

Storage: Store cooled pastries in an airtight container in the fridge for up to 2 days.

Reheating: Reheat in an oven at 180°C (350°F) for 8-10 minutes to restore crispness.

Nutrition: Approx. 210 kcal, 8g protein, 12g fat, 18g carbohydrate per pastry.

FAQs:

Q: Can Fataya be baked instead of fried?

A: Yes, though the texture will be less crisp; bake at 200°C (400°F) for 20-25 minutes, turning once.

Q: What is the dipping sauce usually served with Fataya?

A: A simple vinegar-based onion and chilli sauce is the classic accompaniment.

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