Fatayer (Middle Eastern Savory Hand Pies)

• portions: 12 servings
• temps actif: 1 hour 5 minutes
• temps total: 2 hours 45 minutes

Ingrédients

2 cups (454g) water, lukewarm

1 tablespoon (18g) table salt

2 tablespoons (25g) granulated sugar

2 1/4 teaspoons instant yeast

1/2 cup (100g) olive oil

6 cups (720g) King Arthur Unbleached All-Purpose Flour

1 1/2 cups (170g) feta cheese, crumbled

1 1/2 cups (170g) queso fresco, crumbled

1/4 cup (57g) cream cheese, softened

1 large egg, lightly beaten

1 tablespoon dried oregano

1 tablespoon dried mint

1/2 cup (71g) onion, diced

3 garlic cloves

1 small (170g) tomato

handful of parsley, coarsely chopped

1 pound (454g) ground beef, 90% lean preferred

1 tablespoon Middle Eastern seven spice*

1 teaspoon allspice*

1/2 teaspoon table salt

1/4 teaspoon black pepper

1 1/2 teaspoons chili paste

1 teaspoon pomegranate molasses

1 large egg beaten with 1 tablespoon water

Instructions

To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

In a large bowl or the bowl of your stand mixer, combine all the dough ingredients, mixing and kneading to make a smooth, bouncy, slightly sticky dough. If the dough is extremely sticky add more flour 1 tablespoon at a time, until it’s easier to work with.

Immediately divide the dough into 24 pieces (about 53g each) and roll into balls.

Place the balls on a parchment-lined baking sheet, cover, and let rise until puffy, about 60 minutes. While the dough is rising, prepare the fillings.

To make the cheese filling: In a medium bowl, stir together the ingredients until thoroughly combined. Cover and refrigerate until ready to use.

To make the meat filling: Pulse the onion, garlic, tomato, and parsley in a food processor. Strain and discard any excess liquid, and combine the chopped vegetables with the remaining filling ingredients, mixing thoroughly. Cover and refrigerate until ready to use.

To assemble: Preheat the oven to 350°F. Line three baking sheets with parchment paper.

Lightly flour a clean work surface. Working with one piece of dough at a time, hand stretch or use a rolling pin to stretch and roll it into a circle about 4” to 5” in diameter.

For the cheese pies: Stretch the circle into an oblong shape. Spread 2 tablespoons (about 36g) filling down the center of the dough to within 1” of the edges.

Pull the dough’s edges up around the filling and pinch the ends together to create a boat shape; this will keep the melting cheese contained. Brush the edges with egg wash and transfer to the prepared baking sheet.

For the meat pies: Add 3 tablespoons (about 50g) of the raw meat filling to the center of the circle. Spread across the top, pressing gently into the dough, leaving about 1” of dough bare around the edges. Brush the edges with egg wash and transfer to the prepared baking sheet.

Bake the fatayer until lightly browned, about 15 to 20 minutes. Serve warm.

Storage information: Store any leftovers in an airtight container in the refrigerator for several days. Reheat before serving.

Nutrition

• Taille de Portion: 1 fatayer w/cheese filli
• Calories: 260
• Lipides Totaux: 13g
• Lipides Saturés: 6g
• Acides Gras Trans: 0g
• Cholestérol: 45mg
• Sodium: 550mg
• Glucides Totaux: 26g
• Fibres Diététiques: 1g
• Sucres Totaux: 2g
• Protéines: 9g