Made these and served with kaani. Expected an excellent bite, but they just weren't that interesting. Looked great, but not worth it. *next day, the leftover ones heated up in the oven were tastier. Perhaps making the fish and letting it sit in the fridge most of the day would help develop the flavours.
Pastels (Fried Fish Pies)
A popular snack along Senegal's coast where seafood is plentiful, these small fried hand pies are filled with a spicy herb and fish filling. Serve them with kaani sauce. This recipe first appeared in our May 2012 issue along with John O'Connor's story A Feast For All.
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Credit: Penny De Los Santos
Ingredients
1¾ cups flour1 egg, lightly beaten
2 tbsp. canola oil, plus more for frying
2 cloves garlic, roughly chopped
1 medium yellow onion, finely chopped
1 habañero or Scotch bonnet chile, stemmed, seeded, and minced
8 oz. white fish, such as mackerel, trout, or dorad
4 sprigs parsley, finely chopped
2 leaves basil, finely chopped
2 sprigs cilantro, finely chopped
Kosher salt and freshly ground black pepper, to taste
Instructions
1. Combine flour, egg, and 6 tbsp. water in a bowl and stir until dough begins to form into a shaggy mass; transfer dough to a work surface and knead until all flour is absorbed and dough is smooth, about 6 minutes. Wrap dough in plastic wrap and let sit for 1 hour. Meanwhile, heat oil in a 2-qt. saucepan over medium-high heat; add garlic, onion, and chile, and cook, stirring, until soft, about 5 minutes. Remove from heat and transfer to a bowl. Stir in fish, parsley, cilantro, basil, and salt and pepper; set filling aside.2. Using a rolling pin, roll dough into a ⅛"-thick circle; using a 3" round cutter, cut out about 24 circles from dough. Place about 1 tsp. filling in the center of a dough circle, and using your finger, wet the edge of half the circle; close circle over filling to create a half moon and press on the edges to seal. Using a fork, crimp edges to close; repeat with remaining filling and dough circles.
3. Pour oil to a depth of 2" in a 6-qt. Dutch oven and heat over medium-high heat until a deep fry thermometer reads 350°. Working in batches, fry pies until golden brown and filling is cooked through, about 6 minutes. Transfer pies to parchment paper to drain; serve hot with kaani sauce.
Ratings & Reviews (1)
Pastels (Fried Fish Pies)
Reviewed by rnelson on
.
Made these and served with kaani. Expected an excellent bite, but they just weren't that interesting. Looked great, but not worth it. *next day, the leftover ones heated up in the oven were tastier. Perhaps making the fish and letting it sit in the fridge most of the day would help develop the flavours.
Rating: 3
 Recipe - Saveur.com){kind=link}