Fatayas Sénégalais (Senegalese Fatayas)

Ingredients:

2 sheets of puff pastry
250g minced meat (goat, lamb or beef)
1/2 bunch of flat-leaf parsley, finely chopped
1 garlic clove, very finely chopped
1 large onion, finely chopped
500ml oil
35g tomato purée
salt and freshly-ground black pepper, to taste
hot chilli powder, to taste

For the Sauce:
70g tomato purée
vinegar, to taste
250g onions, chopped
125ml cooking oil
2 bouillon cubes

Method:

In a bowl, mix together the minced meat, parsley, onion and garlic. Heat the 500ml oil in a pan, add the meat mixture and fry for 5 minutes then stir in the tomato purée (dilute this with about 2 tbsp warm water first) then season to taste with salt, black pepper and chilli powder.

Cook, stirring frequently, for about 10 minutes then take off the heat and set aside to cool.

Roll out the puff pastry lightly and cut into four 10cm diameter rounds. Use the stuffing to fill their centres then fold the pastry over to form half moons and crimp the edges closed with a fork. Sit the fatayas on a baking tray and transfer to an oven pre-heated to 200°C and bake for about 15 minutes, or until the pastry is puffed up and golden brown. These can also be deep fried rather than being baked.

In the meantime, heat the 125ml oil in a pan. Add the chopped onions and fry for 5 minutes, stirring frequently, or until the onions are soft. Dilute the tomato purée with a little water then stir into the pan.

Add 120ml water then crumble in the bouillon cubes and season to taste with salt, black pepper and hot chilli powder. Add a little vinegar to taste, bring to a simmer and cook, uncovered, for 10 minutes or until reduced and thickened. During this time, stir the sauce frequently to prevent it from sticking and burning.

Serve the sauce to accompany the fatayas.