Joanna Gaines Fatayer Recipe

This Joanna Gaines Fatayer Recipe is a cherished family heirloom from Magnolia Table that honors her Syrian heritage with a distinct savory twist. These soft, golden hand pies are stuffed with a hearty mixture of seasoned ground beef, onions, cheddar cheese, and hash browns, creating a comforting, portable meal that is perfect for dipping in refreshing labneh.

Joanna Gaines Fatayer Ingredients

The Yeast Dough:

• 1 package (2 ¼ teaspoons) Active Dry Yeast: The lifting agent for the soft bread shell.
• 1 cup Warm Water: About 105°F-110°F to activate the yeast.
• 1 teaspoon Sugar: To feed the yeast.
• 3 to 3 ½ cups All-Purpose Flour: Plus more for dusting.
• 1 teaspoon Kosher Salt: Flavor for the dough.
• 2 tablespoons Vegetable Oil: Or olive oil, to tenderize the dough.
• Nonstick Baking Spray: For the pan.

The Savory Filling:

• 1 pound Ground Beef: Lean beef (85/15) works best to avoid excess grease inside the pie.
• 1 Small Onion: Finely diced.
• 2 cups Frozen Hash Browns: Thawed. This is the signature “Gaines family” addition that adds texture and bulk.
• 2 cups Sharp Cheddar Cheese: Grated. Another unique family twist that adds a melting, savory element.
• 1 ½ teaspoons Kosher Salt: Essential for seasoning the potatoes and meat.
• ½ teaspoon Black Pepper: Freshly ground.
• Melted Butter: For brushing the baked pies.

How To Make Joanna Gaines Fatayer

1. Proof: In a small bowl, whisk the warm water, sugar, and yeast together. Let it sit for 5 to 10 minutes until the mixture becomes foamy and bubbly.
2. Mix: In a stand mixer fitted with the dough hook, combine 3 cups of flour and salt. Add the oil and the foamy yeast mixture. Mix on medium-low speed until a smooth, elastic dough forms, adding the remaining 1/2 cup flour only if sticky.
3. Rise: Place the dough in a lightly greased bowl, cover with a towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
4. Sauté: While the dough rises, brown the ground beef and diced onion in a large skillet over medium-high heat until the meat is cooked through and onions are soft. Drain any excess fat.
5. Combine: Stir the thawed hash browns, salt, and pepper into the meat mixture. Cook for another 3-4 minutes to heat the potatoes. Remove from heat and let the mixture cool slightly (about 10 minutes). Stir in the grated cheddar cheese.
6. Preheat: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or spray lightly with cooking spray.
7. Shape: Punch down the risen dough and divide it into 12 to 16 equal pieces. Roll each piece into a ball, then roll out into a 5-inch circle on a floured surface.
8. Fill: Place a generous spoonful of the meat-potato-cheese mixture into the center of each circle.
9. Fold: Fold the dough into a triangle shape. Lift three edges up over the filling and pinch them together tightly in the center and down the seams to seal the pyramid/triangle shape.
10. Bake: Arrange the fatayer on the prepared baking sheets. Bake for 15 to 20 minutes, or until the dough is golden brown.
11. Serve: Remove from the oven and immediately brush the hot pies with melted butter. Serve warm.

Recipe Tips

• Sealing: The most critical step is pinching the dough seams tightly. If the seal is weak, the cheese will bubble out and force the pie open during baking. Pinch, then pinch again.
• Cooling: Ensure the meat filling is not piping hot when you add the cheese, or the cheese will melt instantly and make the filling greasy and hard to handle.
• Hash Browns: Use the “shredded” style frozen hash browns rather than the cubed ones for the authentic texture. Make sure they are fully thawed so they mix evenly.
• Dough: If the dough keeps shrinking back when you roll it, let the dough balls rest on the counter for 10 minutes to relax the gluten before trying again.

What To Serve With Fatayer

• Labneh: A thick, tangy Middle Eastern yogurt cheese is the traditional dip.
• Lemon Wedges: A squeeze of fresh lemon juice over the meat filling brightens the heavy flavors.
• Tabbouleh: A fresh parsley salad provides a crisp contrast to the doughy pies.

How To Store Fatayer

• Refrigerate: Store cooled pies in an airtight container or Ziploc bag in the fridge for up to 3-4 days.
• Reheating: Reheat in the microwave for 30 seconds for a soft texture, or in a toaster oven at 350°F for 5 minutes to re-crisp the dough.
• Freezing: These freeze wonderfully. Bake them, cool them, and freeze them in a single layer. Reheat from frozen in the oven.

Fatayer Nutrition Facts

• Calories: ~320 kcal
• Fat: 16g
• Carbohydrates: 28g
• Protein: 14g
• Nutrition information is estimated per pie based on 12 servings.

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