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Appetizers

Pastels (Fried Fish Pastries)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
35 min
Prep
20 min
Cook

Ingredients

  • 300 g (2 1/2 cups) plain flour
  • 1 tsp salt
  • 1 tbsp vegetable oil, plus extra for frying
  • 150 ml (2/3 cup) warm water
  • 300 g (10 oz) firm white fish fillet, cooked and flaked
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 scotch bonnet chilli, finely chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice
  • 750 ml (3 cups) oil, for deep-frying

Method

  1. Make the dough by mixing flour, salt and 1 tbsp oil, then gradually adding warm water until smooth and firm. Rest for 20 minutes.
  2. Combine the flaked fish, onion, garlic, chilli, parsley and lemon juice in a bowl and mix well.
  3. Roll the dough thin and cut into 10cm (4in) circles.
  4. Spoon the fish filling onto one half of each circle, fold over, and crimp the edges to seal.
  5. Heat the deep-frying oil to 175°C (350°F) and fry the pastries in batches for 3-4 minutes per side until golden.
  6. Drain on kitchen paper and serve warm.

Introduction: Pastels are the coastal cousin of Fataya, filled with flaked fish rather than meat, reflecting the Gambia's Atlantic fishing communities.

Cultural Background: Pastels are the coastal cousin of Fataya, filled with flaked fish rather than meat, reflecting the Gambia's Atlantic fishing communities. They are commonly sold by street vendors near the coast and served at social gatherings.

Tips: Squeeze any excess moisture from the flaked fish before mixing to prevent soggy pastry. Fry in small batches to keep the oil temperature steady.

Variations: Use canned tuna as a quick substitute for fresh fish. Add finely chopped bell pepper for extra crunch.

Storage: Store cooled pastries in an airtight container in the fridge for up to 2 days.

Reheating: Reheat in an oven at 180°C (350°F) for 8-10 minutes.

Nutrition: Approx. 195 kcal, 9g protein, 9g fat, 19g carbohydrate per pastry.

FAQs:

Q: What fish is traditionally used?

A: Bonga or other locally caught white fish are traditional, though any firm white fish works well.

Q: Can Pastels be frozen?

A: Yes, freeze uncooked pastries on a tray, then bag once solid; fry from frozen, adding an extra minute or two.

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