Filled pastries
Fataya with spiced beef filling
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Fried yeasted pastries with beef, green pepper and mustard are popular in Dakar takeaway cooking. This home version reflects a Lebanese-influenced speciality established in Senegal.
Timing
- Active preparation and shaping: about 35 minutes
- Cooking filling: about 18 minutes within the 60-minute rise; deep-frying: about 20 minutes
- Total time: about 115 minutes including rising, without counting the parallel filling twice
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 710 kcal
- Protein
- ≈ 27 g
- Carbohydrates
- ≈ 69.3 g
- Fat
- ≈ 34.4 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Includes 300 g raw minced beef, all filling and all dough ingredients. Milk is modelled at 1.5% fat. All dough and pan oil is included, with an additional assumed 48 g absorbed frying oil. Twelve pastries make four servings.
Quantity assumptions and ingredient mapping
- 350 g plain wheat flour, including 15 g for rolling · ≈ 350.0 g · Assumed quantity / reference product
- 200 ml lukewarm milk · ≈ 200.0 g · Assumed quantity / reference product
- 5 g instant dried yeast · ≈ 5.0 g · Assumed quantity / reference product
- 25 ml neutral vegetable oil for the dough · ≈ 22.75 g · Assumed quantity / reference product
- 300 g minced beef · ≈ 300.0 g · Assumed quantity / reference product
- 120 g onion · ≈ 120.0 g · Assumed quantity / reference product
- 120 g trimmed green pepper · ≈ 120.0 g · Assumed quantity / reference product
- 30 g spring onion · ≈ 30.0 g · Assumed quantity / reference product
- 8 g garlic · ≈ 8.0 g · Assumed quantity / reference product
- 5 g fresh chilli · ≈ 5.0 g · Assumed quantity / reference product
- 20 g medium-hot mustard · ≈ 20.0 g · Assumed quantity / reference product
- 10 ml neutral vegetable oil for the filling · ≈ 9.1 g · Assumed quantity / reference product
- 800 ml neutral vegetable oil for deep-frying, only partly absorbed · ≈ 48.0 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 350 g plain wheat flour, including 15 g for rolling
- 200 ml lukewarm milk
- 5 g instant dried yeast
- 25 ml neutral vegetable oil for the dough
- 300 g minced beef
- 120 g onion
- 120 g trimmed green pepper
- 30 g spring onion
- 8 g garlic
- 5 g fresh chilli
- 20 g medium-hot mustard
- 10 ml neutral vegetable oil for the filling
- 7 g salt, divided
- 1 g black pepper
- 800 ml neutral vegetable oil for deep-frying, only partly absorbed
Instructions
- Reserve 15 g flour. Mix remaining flour, yeast and 4 g salt; add milk and 25 ml oil. Knead for about 8 minutes until supple, cover and rise for 60 minutes until noticeably expanded.
- Meanwhile, finely chop onion, pepper, spring onion, garlic and chilli. Soften onion and pepper in 10 ml oil over medium heat for 5 minutes. Add beef and fry for about 10 minutes, breaking it up until fully cooked.
- Stir in spring onion, garlic, chilli, mustard, remaining 3 g salt and pepper. Fry for another 3 minutes until little free liquid remains. Spread on a clean plate to cool during the remaining dough rise.
- Divide dough into twelve pieces and use reserved flour to roll into rounds about 12 cm wide. Divide filling among them, leaving clear edges. Fold into half-moons and seal carefully, lightly dampening edges with water if necessary.
- Heat oil to 170°C in a deep saucepan filled no more than halfway. Fry fataya in three batches for about 5–6 minutes each, turning until golden. The pastry must cook through; open one to check. Drain on a rack and eat warm.
Tips
- Warm or wet filling opens the seams. Cool it and evaporate liquid rather than adding unrelated binders.
- These are small sealed fataya, distinct from a loaded fataya complet with chips and egg.
