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Beef and Vegetable Fatayer

Serves: 15 servings
Time to prepare: 2 hours

  • 250g of minced beef
  • 1 onion
  • Tomato paste
  • Oregano
  • Salt & Pepper
  • 1 bay leaf
  • 1 tube of tomato paste
  • 1 carrot
  • 1 celery
  • 1 red pepper
  • ¼ teaspoon worcestershire sauce
  • 100 ml vegetable stock
  • 1 pack of pastry dough (230g)
  • 2 Tablespoons of olive oil
  • 2 garlic cloves crushed
  • 1 can of diced tomatoes
  • Lightly flour a flat surface and lay out you pastry dough flat (once thawed already, If not let it thaw for 1 hour minimum to avoid breakage)
  • Using a cutting ring of 10cm diameter, cut out your circles to as many pieces as you can. And discard of the rest of the remaining pastry as you will not be using it for this recipe. Put the excess in a plastic bag and freeze for future use.
  • Now in a medium pan and on medium heat, put your olive oil and allow it to heat up. Then dice your onions into small cubes and throw it in your olive oil, leave it for 3-4 minutes to soften and until translucent.
  • Add your crushed and minced garlic as well as your carrots, celery, and red pepper. (These will be pre chopped also into fine cubes before). Cover and cook for 5-7 minutes.
  • Stir in your half the tube of tomato paste and then add your beef mince, make sure you turn up the heat for this next step. Keep stirring to break up the mince until it is browned.
  • Add in the rest of the tomato paste, along with a teaspoon of oregano and a dash of salt & pepper for flavour. Keep stirring, and add in your Worcestershire sauce, and bay leaf, your vegetable stock cube and 100ml of water. Stir well, turn the heat down and simmer covered for about 15 minutes.
  • By now it should have thickened, and the vegetable should be nice and tender, leave it aside to cool down.
  • Once cooled down, place 2 tablespoons of the mixture inside each circle.
  • Hold two ends of the dough and seal them together over the filling, pinching the dough together to help bind. Fold the last side up to meet the first two sides, pinching the dough together with the first two sides.
  • Place them on a baking tray and bake for 15-20 minutes until the tops are golden brown.
  • For the marinara sauce, pour a can of diced tomatoes on a saucepan on high heat and let it simmer until the tomatoes are nice and soft, add in a dash of oregano, salt & pepper.
  • Using a hand blender, blend it all together to make it more consistent.
  • Dip your fatayer in your sauce and enjoy!

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