Duck fatayer

Duck fatayer

Stuffed Lebanese pastries with minced duck and spinach

By
From
Saha
Makes
12 pastries
Photographer
Matt Harvey

Traditionally, these pastries are shaped into a three-sided pyramid, which can be left slightly open at the top to reveal the filling or sealed to make a closed pie.

Dough

Ingredients

Quantity Ingredient
400g self-raising flour
80g cold butter, diced
1/2 teaspoon salt
warm water
1 egg yolk
2 tablespoons water

Filling

Quantity Ingredient
3 duck legs, meat removed and minced
4 shallots, finely diced
2 garlic cloves, finely diced
1 granny smith apple, grated
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup coriander leaves, finely shredded
1 tablespoon pomegranate molasses
1 bunch spinach leaves, blanched and chopped
150g fried pine nuts

Method

  1. To make the dough, put the flour, butter and salt into a food processor. Pulse to form coarse crumbs, then add just enough water to bring it together to a dough. Tip out and rest for 30 minutes.
  2. Mix the filling ingredients together in a large mixing bowl.
  3. When ready to make the fatayer, preheat the oven to 200°C . Divide the dough into 12 pieces. Flour your work surface and rolling pin, and roll each piece of pastry into a circle around 10 cm in diameter. Put a tablespoon of filling in the centre and bring three sides up and over the filling to form a traditional pyramid shape. Moisten the edges and pinch the sides together to seal. Mix the egg yolk and water together to make an egg wash. Place the pastries on a lightly oiled baking sheet, brush with a little egg wash and bake in the oven for 8–10 minutes, or until golden brown.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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