Pastels

Name: Pastels
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 8 servings
Cuisine: Senegalese
Ingredients: 3 cups all-purpose flour; 1/4 cup vegetable oil for dough; 1/2 cup warm water; 1 tsp salt; For filling: 400g white fish fillet, flaked; 2 onions, finely chopped; 1 bunch parsley, chopped; 2 cloves garlic, minced; 1 scotch bonnet pepper, minced; 1 tbsp lemon juice; Oil for frying

Pastels (pah-STELZ)

Fried Fish Turnovers

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 258 kcal

Golden, crispy half-moon pastries stuffed with a fragrant filling of seasoned fish, onions, and parsley, a beloved Senegalese street snack.

Nutrition & Info

Protein 14.0g

Carbs 28.0g

Fat 10.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten ⚠ fish

Equipment Needed

mixing bowl rolling pin deep frying pan fork

Presentation Guide

Vessel: paper-lined basket

Garnishes: lime wedges

Accompaniments: hot sauce, bissap juice

Ingredients

3 cups all-purpose flour
1/4 cup vegetable oil for dough
1/2 cup warm water
1 tsp salt
For filling: 400g white fish fillet, flaked
2 onions, finely chopped
1 bunch parsley, chopped
2 cloves garlic, minced
1 scotch bonnet pepper, minced
1 tbsp lemon juice
Oil for frying

Instructions

1
Make dough: mix flour, salt, oil, and water. Knead until smooth. Rest 30 minutes.
2
Cook filling: sauté onions and garlic. Add flaked fish, parsley, scotch bonnet, lemon juice, salt. Cook 5 minutes. Cool.
3
Roll dough thin, cut circles with a bowl or cutter.
4
Place a spoonful of filling on each circle. Fold into half-moons, seal edges with a fork.
5
Deep fry at 175C until golden brown, about 4-5 minutes per side.
6
Drain on paper towels. Serve hot with lime wedges and hot sauce.

💡

Did You Know?

Pastels are so integral to Senegalese life that in Dakar, the afternoon snack break is sometimes simply called "pastel time."

Chef's Notes

Equipment Tips

mixing bowl
rolling pin
deep frying pan
fork

Garnishing

lime wedges

Accompaniments

hot sauce, bissap juice

The Story Behind Pastels

Pastels arrived in Senegal via Portuguese traders and colonists, evolving from the Iberian empanada tradition. Senegalese cooks transformed them with local fish, parsley, and scotch bonnet pepper, creating a street food that now defines the afternoon snack culture of Dakar and beyond.

🕐 Traditionally enjoyed afternoon snack, street food 📜 Origins: Portuguese-influenced, colonial era

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