Pastel
User Reviews
5
2 reviews
Excellent
Pastel
Report
Cape Verdean pastels are stuffed fish pastries similar to South American empanadas.
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Ingredients
For the dough
- 4 cups flour
- 1 tablespoon active dry yeast
- 1 egg
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon white pepper
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 cup milk (warm)
For the filling
- 4 White fish fillets , diced (for example 2 sea bream fillets + 2 halibut fillets)
- 2 onion diced
- ½ bunch cilantro
- 2 whole cloves (optional)
- 3 cloves garlic , crushed
- 1 shallot , grated
- 2 green hot pepper sliced
- 1 green bell pepper , cut into strips
- 1 red bell pepper , cut into strips
- 3 tomato peeled, seeded and diced
- 1 bay leaf
- 3 tablespoons olive oil
- thyme
- salt
- black pepper
- vegetable oil (for frying)
Instructions
Dough
- In a mixing bowl, combine all the dry ingredients.
- Make a well, add the egg and oil in the center.
- Turn the food processor on to medium and add water gradually until the dough is smooth and light.
- Let the dough rest at room temperature, protected from temperature changes or drafts for 1h15.
Filling
- Sauté the onions in olive oil without browning.
- Add the shallot and garlic and continue to sauté.
- Add the remaining ingredients all at once and cook over medium heat, stirring often until the liquid is reduced.
Assembly and cooking of the pastels
- Dust working surface with flour.
- Roll out the dough to a thickness of about ¼ inch (5mm).
- Cut out circles with a cookie cutter.
- Stretch each circle a little and place a small mound of filling in the center.
- Assemble the circle by folding one corner onto the other to form a crescent, then pinch the edges. Seal all the way around with a fork.
- Deep fry the pastels in a non-stick skillet filled with oil.
- Drain in a metal colander or place on paper towel and serve hot.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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