Breads & doughs
Arab Empanadas (Fatay)
Open-faced ground meat fatay with lemon and onion, thin dough.
Ingredients
- 500 g Type 000 flour
- 250 ml warm water
- 10 g fresh yeast
- 50 ml oil
- 1 teaspoon salt
- 500 g ground beef
- 3 onions
- 2 tomatoes, seeded
- Juice of 2 lemons
- 1 teaspoon paprika
- Pepper and salt to taste
Step-by-step
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- Put the warm water and yeast in the mixing bowl. Mix 1 min/37°C/speed 2.
- Add the flour, oil and salt. Knead 3 min/dough mode. Let rise 40 minutes.
- Without washing the mixing bowl, add the onions and tomatoes. Chop 3 sec/speed 4 for a coarse chop. Transfer to a bowl.
- In the bowl, mix the onion and tomato with the raw ground beef, lemon juice, paprika, salt and pepper.
- Roll the dough thin and cut circles. Place filling in the center.
- Close by pinching three points to form an open triangle, leaving the center visible.
- Bake at 220°C for 15 minutes until the dough is golden.
Tips
- Lemon juice is the signature touch of Arab empanadas.
- Drain the filling's liquid so the dough doesn't get soggy.
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