Senegalese Pastels
The Quirky Foodster Team
Ingredients
- White fish fillet, finely chopped — 300 g (10 oz)
- Onion, finely chopped — 1
- Garlic, minced — 2 cloves
- Fresh parsley, chopped — 2 tbsp
- Ground cumin — 1 tsp
- Salt and black pepper, — to taste
- All-purpose flour — 300 g (2 1/3 cups)
- Salt — 1/2 tsp
- Water — 150 ml (2/3 cup)
- Vegetable oil, for dough — 2 tbsp
- Oil for frying
Method
- Combine the flour, salt, water and oil for the dough, kneading into a smooth, firm dough; rest 20 minutes.
- Meanwhile, combine the chopped fish, onion, garlic, parsley, cumin, salt and pepper for the filling.
- Roll the dough thin and cut into small rounds.
- Place a spoonful of filling on each round, fold into a crescent shape, and press the edges to seal.
- Heat oil for frying in a deep pan to 180°C (350°F).
- Fry the pastels in batches for 3-4 minutes until golden and crisp.
- Drain on paper towels and serve warm.
Introduction: Small, crescent-shaped fried pastries filled with spiced fish, a beloved Senegalese snack.
Cultural Background: Pastels, closely related to fataya, are another popular fried pastry found throughout Senegal, typically filled with a well-seasoned fish mixture and enjoyed as an appetizer or quick snack.
Tips: Roll the dough thinly for a crisp, light pastry. Press the edges firmly to seal, using a little water if needed to help them stick.
Variations: Fill with spiced minced meat as an alternative to fish; add a pinch of chilli powder to the filling for heat.
Storage: Store cooked pastels in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a hot oven or air fryer for 8-10 minutes to restore crispness.
Nutrition: Approx. 220 kcal, 8 g protein, 24 g carbohydrate, 10 g fat per serving (3 pieces).
FAQs:
Q: What's the difference between pastels and fataya?
A: They are very similar, though pastels typically use a homemade dough while fataya often uses pre-made pastry wrappers.
Q: Can these be baked instead of fried?
A: Yes, bake at 200°C (400°F) for about 18-20 minutes, though the texture will be less crisp than fried.
- White fish fillet, finely chopped — 300 g (10 oz)
- Onion, finely chopped — 1
- Garlic, minced — 2 cloves
- Fresh parsley, chopped — 2 tbsp
- Ground cumin — 1 tsp
- Salt and black pepper, — to taste
- All-purpose flour — 300 g (2 1/3 cups)
- Salt — 1/2 tsp
- Water — 150 ml (2/3 cup)
- Vegetable oil, for dough — 2 tbsp
- Oil for frying
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