Fatayer stuffed with spinach sautéed with pine nuts and spices, or chicken instead of the veal that we propose, are prepared with this same format and baked in the oven.
The preparation of the dough is very simple and gives a lot of personality to the dish, but if you prefer you can use wafers of empanadillas that they sell already prepared.
For the mass:
- 350 g of all-purpose wheat flour
- ¼ teaspoon dry baker’s yeast or a pinch of fresh yeast
- A teaspoon of salt
- 25g sugar
- 50 ml of sunflower or olive oil
- 150-200 ml of warm milk
- A medium onion
- A tablespoon of olive oil
- A red pepper
- 300 g of minced beef
- A teaspoon of sweet pepper
- Half a teaspoon of cumin
- 2 tablespoons of parsley and coriander
- Salt pepper
PREPARATION of the Fatayer
First, we prepare the dough. We put the flour with the sugar and salt in a bowl and mix. We add the yeast to the milk and stir.
Pour the yeast milk over the flour and mix with a wooden spoon.
Finally, add the oil and mix well, until it forms a ball. We cover and let it rest so that it grows a little.
Fatayer fill step by step
Next, we make the filling by mixing the raw minced meat with the finely chopped onion and pepper, the spices, the oil, and the salt in a bowl. We mix everything very well.
We take the dough and cut small portions and shape it into a ball so that the wafers are round.
With a rolling pin, we stretch each ball, leaving the dough thin. We put a tablespoon of filling in the center and fold the ends inwards, folding them on themselves, leaving the center where the filling is uncovered.
Then we seal the ends with a fork and transfer each fatayer to a tray with greaseproof paper.
We take the tray to the oven and let it bake for about 15 minutes at 180º until they take on a golden hue.
They are served hot but they are also very good cold.
As you can see in one of the photos below, they can also be shaped in a triangular shape. The important thing is that the filling is not covered so that it bakes well.