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. See the recipe »
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Cooking tools:
- Mixing bowl
- Plastic wrap
- Saucepan
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Rolling pin
- Round cutter
- Fork
- Dutch oven
- Deep-fry thermometer
- Parchment paper
- Spider strainer
- Stove
- Refrigerator
Ingredients
- 1 3⁄4 cups flour
- 1 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
- freshly ground black pepper
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