Pastels Recipe

This is a traditional West African recipe for a classic dish of fish turnovers; pastry filled with a fish and vegetable filling with tomatoes served in a tomato, bell pepper and chilli sauce

Ingredients:

For the Pastry 

• 700g plain flour 
• 3 eggs, lightly beaten 
• 1 tsp salt 
• 250ml warm water 
• 1 tbsp vegetable oil 

For the Stuffing 

• 700g fish, filleted with skin and bones removed (any firm white-fleshed fish will do) 
• 1 onion, finely chopped 
• 1 carrot, finely chopped 
• 1 garlic clove, minced 
• 1 bunch parsley, chopped 
• 2 tbsp tomato paste 
• salt, black pepper and cayenne pepper to taste
•  4 tbsp oil 

For the Sauce 

• 2 tomatoes, blanched, peeled and chopped 
• 1 green bell pepper, de-seeded and chopped 
• 1 onion, finely chopped 
• 240ml vegetable oil 
• 1 garlic clove, minced 
• 1 bunch parsley, chopped (reserve a little for garnish) 
• 1 chilli pepper, finely chopped 
• 2 tbsp tomato paste 5
• 00ml water salt, 
• black pepper and cayenne pepper, to taste

Procedure:

• Start by making the pastry. Sift the flour and salt into a bowl. Add the eggs and vegetable oil and mix in. Once combined slowly add the water to make a thick dough. Tip onto a floured surface and knead for a few minutes then place in an oiled bowl, cover and allow to rest in a warm place. 
• For the fish stuffing, heat the oil in a large pot or lidded frying pan. Fry the fish and vegetables for a few minutes then reduce the heat, add the tomato paste and just enough water to keep the mixture moist then cover and simmer for half an hour. At the end of this time adjust the seasoning and chop the fish in to small pieces. 
• Heat the remaining oil in a separate pot and fry all the vegetable ingredients for the sauce then reduce the heat, add the tomato paste and water, cover and allow to simmer for at least 20 minutes before adjusting the seasoning. 
• Tip the dough onto a floured surface and roll into a sheet about 6mm thick. Cut into rectangles about the same size as your hand. Place a spoonful of the stuffing mixture in the centre of the dough, fold the edges together and crimp tightly.
•  Add oil to a deep frying pan to a depth of about 2cm and fry the pastels until they are golden brown, turning them at least once. Fry only a few at a time, so that they do not touch one another. Once done lift onto kitchen paper and allow to drain then place in a warm oven to keep. Serve immediately, garnished with parsley and accompanied by the warm dipping sauce.

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