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Name: Senegalese Pastels
Total time: 1 h 20 min
Yield: Serves 4
Cuisine: Senegal
Ingredients: 400 g all-purpose flour; 200 ml warm water; 2 tbsp vegetable oil; 1 tsp salt; 300 g white fish fillets; 1 onion; 2 cloves garlic; 15 g fresh parsley; 1 Scotch bonnet chili; 1/2 tsp black pepper; 500 ml oil for deep-frying

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Senegal1 h 20 minServes 4cocinado antes

Senegalese Pastels

Ingredientes11

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

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Preparación

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.
Boil or steam the fish until just cooked, then flake it and discard any bones.
Finely chop the onion, garlic, parsley, and chili. Mix them with the fish, black pepper, and a pinch of salt.
Divide the dough into small balls, roll each into a thin round, and place a spoonful of filling in the center.
Fold into a half-moon and seal the edges firmly by pressing or crimping.
Heat the frying oil until hot and fry the pastels in batches until golden and crisp. Drain and serve warm.