Golden, crispy half-moon pastries stuffed with a fragrant filling of seasoned fish, onions, and parsley, a beloved Senegalese street snack.
Ingredients
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3 cups all-purpose flour
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1/4 cup vegetable oil for dough
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1/2 cup warm water
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1 tsp salt
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For filling: 400g white fish fillet, flaked
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2 onions, finely chopped
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1 bunch parsley, chopped
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2 cloves garlic, minced
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1 scotch bonnet pepper, minced
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1 tbsp lemon juice
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Oil for frying
Instructions
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1
Make dough: mix flour, salt, oil, and water. Knead until smooth. Rest 30 minutes.
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2
Cook filling: sauté onions and garlic. Add flaked fish, parsley, scotch bonnet, lemon juice, salt. Cook 5 minutes. Cool.
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3
Roll dough thin, cut circles with a bowl or cutter.
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4
Place a spoonful of filling on each circle. Fold into half-moons, seal edges with a fork.
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5
Deep fry at 175C until golden brown, about 4-5 minutes per side.
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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."