Fatayer are savoury pies, which are filled with all sorts of delicious fillings. They are a great make ahead and freeze food, perfect for snacking on or serving at a party. Today I'll show you the perfect dough, and we'll be making the 4 classic flavours, Spinach, Cheese, Meat and Za'atar.
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0:00 Intro
0:47 Cheese Filling
1:45 Spinach Filling
3:33 Meat Filling
4:35 Zaatar topping
4:45 Making the dough
7:35 Spinach pies
8:23 Meat pies
9:04 Cheese pies
9:28 Zaatar pies
9:37 Cooking
10:06 Outro
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Cheese Filling: (makes 24)
250g Mozzarella, Akkawi, or Nabulsi cheese
200g Feta Cheese
20g Parsley
2 Eggs
1 Tbsp Nigella Seeds
1 Tsp Dried Mint
Spinach Filling: (makes 24)
250g Spinach
250g Onion
30g Pine nuts
2 Cloves Garlic
4 Tbsp Olive oil
2 Tbsp Lemon juice
1 Tbsp Sumac
1 Tbsp Pomegranate Molasses
1 Tsp salt
1/4 Tsp Pepper
1/4 Tsp Cayene pepper
1/4 Tsp Paprika
Meat filling: (makes 24)
250g Lamb mince or high fat beef
175g Tomatoes
125g Onion
1.5 Tbsp Tomato Paste
1 Tsp Salt
1 Tsp Paprika
1/2 Tsp Sumac
1/4 Tsp Pepper
1/4 Tsp Cayenne
Zaatar: (makes 8)
2 Tbsp Zaatar
2 Tbsp Olive Oil
Dough: (makes ~68)
1kg All Purpose Flour
540g Whole Milk or water
240g Vegetable Oil
4 Tsp Sugar
4 Tsp Dry Active Yeast
2 Tsp Salt
Directions:
Cheese filling:
Shred the cheeses, then roughly chop the parsley. Whisk the eggs, and then add to the cheese with remaining ingredients. Mix well to combine
Zaatar:
Mix to combine
Spinach filling:
1- Roughly chop the filling then add 1/2 Tsp salt and massage in. Allow to sit for 15-30 mins, then squeeze out all the water
2- Add half the oil to a pan, and toast the pinenuts until golden
3- Add the other half of oil to a pan, and add the onions, chopped to a small dice. Saute until soft and just turning golden
4- Once cooled add the onion, pinenuts and remaining ingredients to the spinach and mix together
Meat filling:
1- Dice your tomatoes and onions small, then place the tomatoes in a sieve to drain. Once drained add to a bowl with the meat and other ingredients
2- Knead together until well incorporated and the mixture can form a smooth log
Dough:
1- Heat your milk to a warm temp (28c) and then add the sugar and yeast. Mix together and let rest somewhere warm until frothy (15-30m)
2- In your stand mixer, add the flour and salt. Mix together briefly
3- Pour in the oil and mix to combine with the flour, until it is sandy and clumpy
4- Add the milk and combine, then knead for about 3 minutes until soft and it leaves no trace on your hands
5- Oil a bowl, and add the dough, then allow to rest for 30 minutes
6- After resting portion out into 25g pieces then shape and top them
To cook:
Run a timed test batch at your highest oven temperature. You want them to be turning golden on top, with a golden underside. Don't forget to oil the tray after every batch to ensure you get a lightly fried bottom