Pastels au PoissonSenegalese Fish Pastries
Senegalese pastels are small fried pastries filled with seasoned fish. This version uses a yeasted dough and a dry tuna, tomato, onion, garlic, parsley, and chili filling.
Prep
50m
Cook
30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 400gAll-Purpose Flour
- 7gActive Dry Yeast
- 8gSalt
- 260mlWater (lukewarm)
- 30mlVegetable Oil
Filling
- 20mlVegetable Oil
- 300gTuna (drained)
- 150gOnion (finely chopped)
- 10gGarlic (crushed)
- 40gTomato Paste
- 15gFresh Parsley (finely chopped)
- 3gBlack Pepper
- 3gChili Powder
Frying
- 600mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the all-purpose flour, active dry yeast, and salt.
- 02
Add the water and vegetable oil and knead until smooth. Cover and let the dough rise until slightly puffy.
- 03
Heat the vegetable oil in a skillet and cook the onion until soft, then add the garlic.
- 04
Stir in the tomato paste, tuna, black pepper, and chili powder and cook until fairly dry.
- 05
Remove from the heat, stir in the fresh parsley, and cool completely.
- 06
Roll the dough thin, cut into rounds, add the filling, fold into half-moons, and seal firmly.
- 07
Heat the vegetable oil to 180°C (350°F). Fry until crisp and golden, then drain well.
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