🇸🇳 Senegal recipe
Pastels
Pastels are the quintessential street food of Dakar, golden-fried turnovers with a crispy thin shell encasing a savory filling of seasoned fish, onions, and fresh herbs. Vendors throughout Senegal fry them in enormous vats of oil, and the irresistible aroma draws long lines of eager customers. The dough is made from scratch and rolled paper-thin, creating a shattering crunch that gives way to a succulent, well-spiced interior.
Prep1 hr 30 mins
Cook30 mins
Serves20
Difficultymedium
Ingredients
- For the dough:
- 500g all-purpose flour
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 200ml warm water
- For the filling:
- 500g firm white fish fillets (such as grouper or sea bass), finely chopped
- 3 large onions, very finely diced
- 1 bunch flat-leaf parsley, finely chopped
- 4 cloves garlic, minced
- 1 scotch bonnet pepper, seeded and minced
- 2 tablespoons vegetable oil
- 1 fish stock cube, crushed
- 1 teaspoon black pepper
- Juice of 1 lemon
- Salt to taste
- For frying:
- 1 liter vegetable oil
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 280
- Protein
- 12 g
- Carbs
- 28 g
- Fat
- 14 g
