Spiced Lentil & Potato Fatira
A crispy, stuffed Ethiopian pastry filled with savory lentils and potatoes, spiked with berbere spice and cooked in a skillet until golden. Ready in under 30 minutes with store-bought pastry.
- Total time
- 28 min
- Servings
- 4
- Calories
- 485
- Protein
- 14g
Ingredients
- 1 package (2 sheets) puff pastry sheets (thawed)
- 1 cup red lentils, cooked
- 2 medium potatoes, diced small
- 1.5 tsp berbere spice blend
- ½ medium yellow onion, diced
- 1 tbsp ginger, minced
- ½ cup vegetable broth or water
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium. Add onion and ginger; cook 2 minutes until fragrant.
- 2
Stir in potatoes, cooked lentils, berbere, salt, and broth. Simmer 8 minutes until potatoes soften, stirring occasionally.
- 3
Spread filling on one half of each pastry sheet, leaving a 0.5-inch border. Fold pastry in half; press edges to seal.
- 4
Wipe skillet clean. Heat 3 tbsp oil over medium-high until shimmering.
- 5
Slide fatiras into skillet. Pan-fry 4 minutes per side until deep golden brown and crispy.
- 6
Transfer to a plate. Cool 1 minute, then cut in half. Serve hot with lemon wedges if desired.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- knife and cutting board
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