Pastels | Fataya (Senegalese Fish Pies)
User Reviews
4.9
Pastels | Fataya (Senegalese Fish Pies)
Description
The dough is prepared by mixing all-purpose flour, salt, an egg, peanut oil, and water, kneaded and shaped into small discs about the size of a glass rim. The filling consists of tilapia fish cut into pieces, combined with garlic, onions, and stockfish, sautéed in peanut oil and seasoned with salt and pepper. A tomato-based sauce is prepared separately by cooking tomato paste, fresh tomatoes, onion, garlic, and parsley in oil, with added seasoning cubes and vinegar to balance the flavors.
The Pastel pies are assembled by placing the fish filling on one half of each dough disc, folding over, and sealing the edges with a fork. They are then fried until golden and crisp on the outside. This method yields a flaky, savory pastry filled with a moist and flavorful fish mixture, typical of Senegalese street cuisine.
These Pastels make for a rich and satisfying snack or appetizer, showcasing a blend of traditional West African flavors and ingredients. Serving them alongside the tomato sauce boosts their moistness and taste complexity. They are a practical dish to prepare in batches for sharing.
Ingredients
For the sauce:
- 1 tbsp tomato paste
- 1 tomato
- 2 tbsp peanut oil
- 2 onion
- 1 tbsp vinegar
- 2 seasoning cube
- garlic
- chili
For the dough:
- 400 g all-purpose flour
- 4 tbsp peanut oil
- 1 egg
- 1 tsp salt
For the stuffing
- 2 kg tilapia
- 1 onion
- 2 cloves garlic
- 1 stock fish pieces
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
Prepare the dough:
- Combine the flour, salt, eggs, oil, and water in a bowl.
- After kneading the dough, form it into small discs (the diameter of a water glass).
To prepare the stuffing:
- Remove the skin then dice the fish.
- Heat the peanut oil in a saucepan and add the fish, chopped garlic, onion, and parsley.
- Sprinkle over some salt and pepper.
Making the sauce:
- Heat oil in a frying pan and cook the tomato paste, roughly chopped tomatoes, onion, garlic, and parsley.
- Add some water, the stock cube, and some pepper. Stir gently, making sure to check for seasoning.
Making the pastel:
- Place some filling on one half of each disc of dough, fold them in half, and use a fork to seal the edges. Fry the pastels for a few minutes.
Notes
- Make sure to thoroughly remove the fish skin before dicing for a better texture in the filling.
- Seal the dough edges well with a fork to prevent the filling from leaking during frying.
- The frying oil should be hot enough to crisp the dough quickly without absorbing excess oil.
- The leftover tomato sauce can be stored refrigerated and used as a dip or accompaniment for other dishes.
User Reviews
Overall Rating
4.9
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