Dakar

Pastels

Name: Pastels
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Senegalese
Ingredients: 2 1/2 cups maida (all-purpose flour, plain flour); 2 tbsp in the dough the rest for frying (about 60 ml absorbed) cooking oil (vegetable oil); 1/2 tsp baking powder; Salt, to taste; Water, as needed; 300 g tuna or mackerel cooked and flaked fish; 2 (1 for filling 1 for sauce) onion; a handful chopped flat leaf parsley; 2 cloves garlic; 1/2 minced scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli); 1/2 tsp black pepper; 2 grated tomato; 1 tbsp tomato paste tomato puree; 2 tsp vinegar

Crisp fried pastries stuffed with spiced fish, dunked in tangy onion tomato sauce. Party in a bite.

75 minTime

16 gProtein each

mediumSpice

Portuguese roots2 chapters · 1 min read

Make it your way

Grandma's wayFish filled fried pastries with onion tomato sauce.

The original

399kcalsame

16 gproteinsame

3 gfibresame

75minutessame

Classic Senegalese pastels.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)2½ cups

Cooking oil (vegetable oil)2 tbsp in the dough, the rest for frying (about 60 ml absorbed)

Baking powder½ tsp

Saltto taste

Wateras needed

Fish300 g tuna or mackerel, cooked and flaked

Onion2 (1 for filling, 1 for sauce)

Flat leaf parsleya handful, chopped

Garlic2 cloves

Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)½, minced

Black pepper½ tsp

Tomato2, grated

Tomato puree1 tbsp tomato paste

Vinegar2 tsp

Method

4 steps

1Rub flour, baking powder, salt and 2 tbsp oil together, add water and knead to a smooth, firm dough. Rest 20 minutes.
2Mix the fish with half the onion, parsley, garlic, pepper, black pepper and salt.
3Roll the dough thin, cut circles, fill, fold into half moons and seal with a fork.
4Fry at 180 C until golden. For the sauce, soften the rest of the onion in a little oil, add tomato, paste, vinegar and salt and simmer.

Serve it like this

Pile hot pastels on a platter with a bowl of onion tomato sauce for dunking.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Dakar

Pastels

Crisp fried pastries stuffed with spiced fish, dunked in tangy onion tomato sauce. Party in a bite.

75 minTime

16 gProtein each

mediumSpice

Portuguese roots2 chapters · 1 min read

Make it your way

Grandma's wayFish filled fried pastries with onion tomato sauce.

The original

399kcalsame

16 gproteinsame

3 gfibresame

75minutessame

Classic Senegalese pastels.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)2½ cups

Cooking oil (vegetable oil)2 tbsp in the dough, the rest for frying (about 60 ml absorbed)

Baking powder½ tsp

Saltto taste

Wateras needed

Fish300 g tuna or mackerel, cooked and flaked

Onion2 (1 for filling, 1 for sauce)

Flat leaf parsleya handful, chopped

Garlic2 cloves

Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)½, minced

Black pepper½ tsp

Tomato2, grated

Tomato puree1 tbsp tomato paste

Vinegar2 tsp

Method

4 steps

1Rub flour, baking powder, salt and 2 tbsp oil together, add water and knead to a smooth, firm dough. Rest 20 minutes.
2Mix the fish with half the onion, parsley, garlic, pepper, black pepper and salt.
3Roll the dough thin, cut circles, fill, fold into half moons and seal with a fork.
4Fry at 180 C until golden. For the sauce, soften the rest of the onion in a little oil, add tomato, paste, vinegar and salt and simmer.

Serve it like this

Pile hot pastels on a platter with a bowl of onion tomato sauce for dunking.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Pastels

Make it your way

Ingredients

Method

Pastels

Make it your way

Ingredients

Method

Make it a meal