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Pastels (Senegalese Fish Turnovers)

Senegalese · Snack · Medium

Pastels (Senegalese Fish Turnovers)

Total
1 hr 45 min
Prep
1 hr
Serves
8
Calories
260
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Crisp half-moon pastries hold tuna and parsley, with a warm chili-tomato dip alongside these Senegalese street-food snacks.

A thin dough shell keeps Pastels (Senegalese Fish Turnovers) crisp around a modest spoonful of filling. Canned tuna makes the fish mixture accessible, while a separate tomato sauce adds moisture without making the pastry soggy.

Cool the filling before sealing the turnovers and squeeze out as much air as possible. A firm fork seal matters more than a pretty edge: it keeps the fish inside when the dough puffs in hot oil.

CrispySavorySpicyStreet FoodPartyPescatarianDairy-freeNut-free

Method

  1. Mix all-purpose flour with 1/2 tsp salt. Work in egg, water and the 2 tbsp vegetable oil until a firm dough forms. Knead for until smooth, then cover and rest for .

  2. Take 1 tbsp from the frying oil and heat in a skillet over medium heat. Cook half the onion for , add half the garlic for , then stir in tuna, parsley and lemon juice. Transfer to a bowl to cool.

  3. Add another 1 tbsp from the frying oil to the skillet. Cook remaining onion for . Add remaining garlic, tomato paste and cayenne for ; add canned tomato and remaining salt and simmer for until thick.

  4. Divide dough into 16 pieces. Roll into 4-inch circles, place about 1 tbsp filling on each, fold in half and press the edges with a fork.

  5. Heat the remaining frying oil in a small deep saucepan to 350°F (175°C). Fry four turnovers at a time for , turning, until puffed, golden and cooked through. Drain on a rack and serve with tomato sauce.

Forkue tips

  • Roll the dough thinly at the edges and keep filling off the seam; flour or fish caught there can stop it sealing.

Storing and reheating

Refrigerate turnovers and sauce separately for 2 days. Reheat turnovers on a rack at 375°F (190°C) until crisp; warm the sauce in a saucepan.

Kitchen gear

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Nutrition per serving, estimated

260Calories
11gProtein
28gCarbs
12gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Pastels (Senegalese Fish Turnovers): FAQ

Can I bake pastels instead of frying?

Yes. Brush the sealed pastries lightly with oil and bake at 400°F (200°C) until golden, about 20-25 minutes. The crust will be firmer and less blistered.

Can I use fresh fish?

Yes. Poach firm white fish until it flakes easily, cool and remove every bone before flaking. Use about the same drained weight as the canned tuna.

How do I store and reheat Pastels (Senegalese Fish Turnovers)?

Refrigerate turnovers and sauce separately for 2 days. Reheat turnovers on a rack at 375°F (190°C) until crisp; warm the sauce in a saucepan.

How long does Pastels (Senegalese Fish Turnovers) take?

About 1 hr 45 min in total: 1 hr prep and 45 min cooking.

What do I need to make Pastels (Senegalese Fish Turnovers)?

The key ingredients are all-purpose flour, egg, canned tuna, onion, garlic and parsley, plus pantry basics.

Any tips for Pastels (Senegalese Fish Turnovers)?

Roll the dough thinly at the edges and keep filling off the seam; flour or fish caught there can stop it sealing.

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