Senegalese Pastels

Ingredients11

• all-purpose flour400 g
• warm water200 ml
• vegetable oil2 tbsp
• salt1 tsp
• white fish fillets300 g
• onion1
• garlic2 cloves
• fresh parsley15 g
• Scotch bonnet chili1
• black pepper1/2 tsp
• oil for deep-frying500 ml

Method

1. Mix the flour and salt, then work in the water and vegetable oil to form a smooth, firm dough. Cover and rest for 30 minutes.
2. Boil or steam the fish until just cooked, then flake it and discard any bones.
3. Finely chop the onion, garlic, parsley, and chili. Mix them with the fish, black pepper, and a pinch of salt.
4. Divide the dough into small balls, roll each into a thin round, and place a spoonful of filling in the center.
5. Fold into a half-moon and seal the edges firmly by pressing or crimping.
6. Heat the frying oil until hot and fry the pastels in batches until golden and crisp. Drain and serve warm.