Fatayer is a delicious mini Middle Eastern closed pie that is filled with meat, cheese, vegetables, or a combination of the above. Their triangular shape makes them a great hamantaschen-style treat to pack for Purim.

I make mine with a homemade dough, stuffed with spinach, bok choi and feta or tofu. If you prefer, you can replace the bok choi with an extra 500g spinach. It’s a simple recipe that goes really well packed with little pots of my lovely spicy tomato salsa, tahina sauce and delicious Middle Eastern green zhug.

Method:

• Make your filling – place olive oil in pan add the onions and garlic on medium heat until soft but do not let them change colour.

• Add the green vegetables and cook – stirring - until all the liquids have evaporated. Season with salt and pepper.

• Mix in the tofu or feta. Remove from heat and allow to cool completely.
  

• Make the dough by combining all the ingredients in a large bowl and mixing. Knead for a couple of minutes to form a soft dough.

• Heat your oven to 180°C. R oll the dough thinly on a lightly floured surface and cut out 10cm circles. Place 1 tsp of filling in the middle of each circle and pinch the corners and edges to form a triangular pie. Place on baking sheet lined with baking parchment. Brush lightly with olive oil.

• Bake until golden on top and bottom – about 10-15minutes, depending on the size of your pastries

• Make the dips:

• Salsa: blitz 3 ripe tomatoes, 1 sprig of mint (leaves only), 1 small green chilli (to taste), 1-2 cloves garlic (to taste), 2tbsp olive oil, ½ tsp salt.

• Zhug: blitz a bunch of coriander (leaves and stalks), 3 cloves of garlic, 2-3 green chillies, 1tsp lemon juice, salt and ¼ tsp cumin.

• Tahini: mix 120ml tahini with 120ml ice cold water. Add juice of ½ lemon and a pinch of salt. Whisk to combine, check and correct seasoning.
  
  Shiri is co-founder of The Black Cow Camden