Dairy-Free Fataya

Discover the irresistible charm of Dairy-Free Fataya, a crispy, golden West African-inspired hand pie with a modern twist. This tantalizing recipe features a flaky vegan butter crust that envelopes a savory filling of canned tuna, aromatic spices like cumin and paprika, and a vibrant mix of sautéed onions, garlic, and red bell peppers. Perfectly fried until golden brown, these irresistible pastries are entirely dairy-free, making them an inclusive option for those with dietary restrictions. Easy to prepare and packed with flavor, Dairy-Free Fataya makes an excellent appetizer, snack, or main dish when paired with your favorite chutney or hot sauce. Whether you’re hosting a party or craving comfort food with global flair, these hand pies are sure to impress!

Nutriscore Rating: 58/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 8

Ingredients

• 500 grams All-purpose flour
• 1 teaspoon Salt
• 125 grams Vegan butter
• 180 milliliters Water
• 1 large Onion, finely chopped
• 3 large Garlic cloves, minced
• 1 medium Red bell pepper, diced
• 2 tablespoons Tomato paste
• 1 tablespoon Fresh parsley, chopped
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 250 grams Canned tuna, drained
• 2 tablespoons Olive oil
• 0.5 teaspoon Black pepper
• 500 milliliters Sunflower oil, for frying

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour and salt. Add the vegan butter to the flour and work it through with your fingers until the mixture resembles coarse sand.

Step 2

Gradually add the water, mixing until a dough begins to form. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and set aside to rest for 30 minutes.

Step 3

While the dough is resting, prepare the filling. In a large skillet over medium heat, warm the olive oil. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 4

Add the minced garlic and diced red bell pepper to the skillet, cooking for another 3 minutes until the pepper softens.

Step 5

Stir in the tomato paste, chopped parsley, cumin powder, and paprika. Cook for an additional 2 minutes to meld the flavors.

Step 6

Add the drained tuna to the skillet, breaking it up with a spoon. Season with black pepper, and stir until well mixed. Remove the skillet from heat and let the filling cool slightly.

Step 7

After 30 minutes, divide the dough into 16 equal portions and roll each into a ball.

Step 8

On a floured surface, roll out each dough ball into a circle about 12 cm in diameter.

Step 9

Place a generous tablespoon of the filling in the center of each circle. Fold the dough over the filling to form a half-moon shape, and press the edges to seal. Use a fork to crimp the edges for an extra seal.

Step 10

In a large, deep pot or fryer, heat the sunflower oil to 180°C (350°F). Carefully lower a few fatayas into the hot oil, being careful not to overcrowd the pot.

Step 11

Fry each fataya for 3-4 minutes or until golden brown on both sides. Use a slotted spoon to remove them and drain on paper towels.

Step 12

Serve the dairy-free fataya warm, with a side of your favorite chutney or hot sauce.

Nutrition Facts

Serving size	(1919.4g)

Amount per serving	% Daily Value*
Calories	7870.7

Total Fat 636.2g	0%
Saturated Fat 120.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 95mg	0%
Sodium 4178.1mg	0%
Total Carbohydrate 417.2g	0%
Dietary Fiber 21.9g	0%
Total Sugars 16.6g
Protein 121.6g	0%

Vitamin D 670IU	0%
Calcium 226.2mg	0%
Iron 31.9mg	0%
Potassium 2132.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.7%

Protein: 6.2%

Carbs: 21.2%