Pastels (Senegalese Fish Turnovers with Tomato Sauce)
In short: Small fried turnovers filled with spiced flaked fish, onion and parsley, served with a hot tomato sauce for dipping. It takes about 1 h 30 min in total and makes 8 servings.
- Prep
- 50 min
- Cook
- 40 min
- Resting
- 30 min
- Total
- 1 h 30 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 430 kcal
Pastels are small half-moon pastries stuffed with spiced fish, onion and parsley, deep-fried until crisp and served with a hot tomato dipping sauce. They turn up at Senegalese parties, weddings and Ramadan tables, and street vendors sell them by the bag. A little mashed potato in the filling keeps the fish moist, and the sauce is cooked down until thick and glossy. Make them small so they cook evenly.
Instructions
- Mix the flour and salt. Add the egg, oil and warm water and knead for 5 minutes into a smooth, firm dough. Cover and rest for 30 minutes.
- Poach the fish in barely simmering salted water for 5 minutes until opaque, then drain and flake it with a fork. Check for bones.
- Heat 1 tablespoon of oil in a pan and cook the onion for 5 minutes. Add the garlic for 1 minute, then take the pan off the heat.
- Combine the fish, onion mixture, mashed potato, parsley, chili flakes, salt and pepper. Mash lightly and let it cool completely.
- For the sauce, cook the onion in 1 tablespoon of oil for 5 minutes. Add the tomato paste, tomatoes, chili and salt and simmer for 15 minutes until thick. Remove the chili.
- Roll the dough 2 mm (1/16 inch) thick and cut 9 cm (3 1/2 inch) circles. Fill each with a spoonful of filling, fold over, wet the edge and press it shut with a fork.
- Heat the frying oil to 175°C (350°F). Fry the pastries in batches for 3 minutes, turning, until golden and crisp. Drain on paper towels and serve warm with the sauce.
Tips
- Cool the filling fully before shaping. Warm filling steams inside the dough and makes the seams split in the fryer.
- Shrimp or canned tuna, well drained, can replace the fresh fish in the filling.
Questions and answers
What is the difference between pastels and fataya?
Pastels are filled with fish and served with tomato sauce, while fataya usually hold seasoned beef. The two are shaped in a similar way and both are fried.
Can I bake pastels instead of frying?
Yes. Brush them with oil and bake at 200°C (400°F) for 20 to 25 minutes, turning once. They will be less blistered but still crisp.
Can I freeze pastels?
Freeze the shaped, unfried pastries on a tray, then store them in a bag for up to 2 months. Fry from frozen at 170°C (340°F) for 5 minutes.
How long does it take to make Pastels (Senegalese Fish Turnovers with Tomato Sauce)?
About 1 h 30 min in total: 50 min of preparation and 40 min of cooking.
How many calories are in Pastels (Senegalese Fish Turnovers with Tomato Sauce)?
About 430 kcal per serving, with 17 g of protein, 53 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 53 g |
| Fat | 17 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
