Pastéis de Peixe
Pastéis de Peixe (pahs-TAYSH deh PAY-sheh)
Fish Turnovers
Flaky golden pastry parcels stuffed with seasoned flaked fish, onion, and peppers — a beloved street snack with Portuguese-African roots.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: newspaper-lined basket
Garnishes: hot pepper sauce
Accompaniments: lime wedge, cold bissap juice
Instructions
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1
Boil fish until cooked through, about 10 minutes. Drain, flake, and remove any bones.
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2
Sauté onion, garlic, tomato, and scotch bonnet in 1 tbsp oil until soft. Add flaked fish and paprika. Season with salt. Cool completely.
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3
Make dough: mix flour, 2 tbsp oil, salt, and warm water. Knead until smooth. Rest for 15 minutes.
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4
Roll dough thin and cut into circles (about 10cm diameter).
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5
Place a spoonful of fish filling on each circle. Fold in half and seal edges with a fork.
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6
Deep fry at 180°C until golden brown, about 4 minutes per side.
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7
Drain on paper towels and serve hot.
Did You Know?
Pastéis vendors in Bissau have their own turf — regular customers are fiercely loyal to their preferred corner vendor.
Chef's Notes
Equipment Tips
- mixing bowl
- rolling pin
- deep fryer
- fork
Garnishing
hot pepper sauce
Accompaniments
lime wedge, cold bissap juice
The Story Behind Pastéis de Peixe
Pastéis de Peixe descend from the Portuguese pastel tradition but have been thoroughly localized in Guinea-Bissau with the addition of scotch bonnet peppers and local spicing. They are the quintessential street food of Bissau, sold from baskets by women vendors who fry them fresh throughout the day.
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