Travel Noire Eats And Recipes: Senegalese Fataya Pot Pie
By Travel Noire
Nothing brings cultures together quite like food. To celebrate the black men and women who are using food and flavors to connect cultures and communities, we’re sharing some of our favorite recipes from professional chefs, at-home cooks and foodies who know that great flavors can bring us all together. Maya-Camille Broussard of Justice of the Pies (@justiceofthepies) shares one of her classic recipes where she puts a spin on the savory fataya pot pie from Senegal.
WHAT YOU’LL NEED
small aluminum pot
6 spring form pans
12 sheets of pastry dough or 6 disks of pie crust cut in half
16 oz salmon filet
2 bay leaves
2 tsp kosher salt
3 cups water
2 tbsp olive oil
1 yellow onion, diced
3 tbsp scallions, diced
1 (16 oz) can of tomato paste
1 tsp white vinegar
2 tbsp garlic, minced
3 tsp table salt, plus more to taste
2 tsp pepper, plus more to taste
1 egg wash (1 egg, beaten plus 1 tbsp water)
1). In a saucer, heat water on medium-high heat. Add salmon, bay leaves and kosher salt. Cook until salmon is well done (about 10-13 minutes). Remove from the heat. Set aside.
2). In a large skillet, heat olive oil. Add onions and scallions and cook until onions are translucent (about 8-10 minutes). Stir in tomato paste. Cook for five minutes, stirring to prevent paste from sticking to the bottom of the pan. Strain salmon from the pot of water and place in the saucer. Using a wooden spatula, break up the salmon pieces while stirring the mixture. Cook for 5 minutes. Stir in garlic and white vinegar and cook for an additional 10 minutes. Add salt and pepper to taste. Remove skillet from the heat and set aside for mixture to cool.
3). Line 6 ramekins with pastry sheets or pie crusts. Fill 4-5 oz of Fataya filling into each ramekin and cover with pie crust. Brush egg wash on top of the pie crust and bake at 345 degrees Celsius for 45-50 minutes or until crust is golden brown. Remove from the oven and allow to cool for 10 minutes before serving.
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