Sunday, March 6, 2011

Breakfast Fatayers

A Fatayer is a delicious middle eastern triangular shaped sandwich that is usually filled with either beef or spinach. It's essentially the great, great, great grandfather to the hot pocket. Growing up in Cape Breton they were very common in every household over the holidays. I learned how to make these from the master and someday will definitely do a post on how to make faytayers.

I got the idea for breakfast faytayers from watching "French Food at Home" on the Food Network. Laura Calder originally did this with canned tuna. She kept her recipe very simple. I do like tuna, but not for breakfast, so I took her idea and put my spin on it.

This is basically an omelet wrapped in puff pastry, folded in a triangle.
You will need: puff pastry, eggs, cheese, and whatever meat and vegetables you like to put in an omelet.

In a bowl, mix together in equal parts everything you like that your omelet. I put in ham, mushrooms, green peppers, onions, and cheese. The cheese is important. I strongly suggest you use it. It kind of acts like glue.

Roll out some puff pastry on a floured surface. You are looking to make a circle with about an 8 inch diameter. Make sure you rub some flour on your rolling pin too, so the pastry won't stick to it.

Put the omelet mix in the middle of the puff pastry circle and make a well.

Crack an egg into the well and season with salt and pepper.

Fold the pastry into you a triangle. If you find that the edges aren't sticking to each other very well, brush a little bit of water on the pastry.

Bake at 350 for about 7 -10 mins until the pastry is lightly brown. If you take it out earlier, the egg with be more over easy.

The only tips I can offer on this recipe is the puff pastry. If possible, try to find puff pastry that is made with butter, not shortening. Tenderflake is made with shortening and it comes in 2 squares that you have to roll out. If that is all you can find, use it.

Superstore (in Calgary) sells puff pastry that is made with butter and it already comes pre-rolled. If you are just making these for yourself, cut the frozen puff pastry in half and using 1/4 of the roll will give you two fatayers. The Superstore pastry is way easier to use and better tasting.

Be sure to transfer the puff pastry from the freezer to the fridge the night before so it will be thawed when it comes time to make them.


  1. Ooh nice idea! I've done these in pizza style, as well as ham & cheese. Never thought of breakfast... I think I'm going to have to give these a try! Sidebar - I have never used puff pastry. I usually buy frozen, uncooked dinner rolls. Thaw them out and they're good to go. I bet the pastry would make them lighter though.

  2. My mom used to make them with pizza in them too! I've heard of people using dinner rolls. I usually make the bread dough from scratch. Try using the puff pastry for this though. I suppose you could use the rolls, but I think for breakfast, the pastry would be better.

  3. I make Fatayers all the time, so I'll have to try these breakfast ones for sure. When I make the "real deal", I use my own dough, but I like the puff pastry idea for the breakfast version as it's a bit lighter on the tummy. Looking forward to giving it a try. Thanks for the great ideas.

    Your Cousin Aldona :)

  4. Adam, I really enjoyed reading about your backstage encounter with the band. Great writing by the way. Have you considered a career as a reporter? The pictures were great !

  5. Thanks Aldona. You'll like tomorrow's post too!

    Anonymous, pretty sure no one would pay me to write for them, lol. Glad you liked it though. What a night that was. :)


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