Ingredients
For the gluten-free cassava dough:
- Pure cassava flour: 300 g of good quality fine cassava flour.
- Binder: 1 tablespoon of cornstarch (cornstarch type) for flexibility.
- Fat and water: 50 g of melted butter or vegetable oil, around 180 ml of warm salted water.
- Salt: 1 teaspoon.
For the tasty stuffing:
- Ground meat or tuna: 300 g lean ground beef (or seasoned tuna crumbs).
- Aromatics: 1 chopped onion, 2 cloves of garlic, chopped parsley, 1 teaspoon of tomato paste, salt and black pepper.
- Frying oil: Neutral oil for a hot frying bath.
Preparation
- Prepare the stuffing: Brown the chopped onion and garlic in a pan with a drizzle of oil. Add the minced meat, tomato paste, parsley, salt and pepper. Cook for 8 minutes, breaking up the meat well. Let cool completely.
- Prepare the cassava dough: In a large bowl, combine the cassava flour, starch and salt. Incorporate the melted butter, then pour in the lukewarm water little by little, kneading until you obtain a ball of malleable, non-sticky dough.
- Roll out and cut: Spread the dough between two sheets of baking paper to a thickness of approximately 3 mm. Cut out discs using a cookie cutter or a round bowl.
- Garnish and close: Place a spoonful of stuffing in the center of each disk. Lightly moisten the edges with water, fold into a half-moon shape and press the edges firmly with the tines of a fork to seal tightly.
- Crispy frying: Heat the frying oil to 175°C. Dip the fatayas in small quantities and fry them for 4 to 5 minutes, turning them regularly until they are golden brown and very crispy.
- Draining and tasting: Drain on absorbent paper and enjoy hot with a homemade spicy tomato sauce.