Pastels

Senegalese Pastels Recipe with Mackerel and Vegetable Filling

Region / culture: Senegal | Preparation time: 2 hours | Cooking time: 30 minutes | Servings: 6

Introduction

Pastels are a popular savory pastry dish that originated in West Africa and is enjoyed in many countries across the region. These delicious pastries are typically filled with a flavorful mixture of meat and vegetables, wrapped in a crispy pastry shell, and fried until golden brown. They are perfect for snacking, appetizers, or as a main course.

History

The recipe for pastels has been passed down through generations in West Africa and is a staple dish in many households. It is believed to have originated in Senegal and has since spread to other countries in the region, each putting their own unique twist on the dish. Pastels are often enjoyed during special occasions and celebrations, making them a beloved and cherished dish in West African cuisine.

Ingredients

Pastry

3 cups of all-purpose flour (wheat flour)
3 eggs, lightly beaten or 1 x 0.25 oz (7 g) envelope of active dry yeast (baker's yeast) or similar, mixed with a spoonful of warm water
1 tsp salt
1 cup warm water
1 tbsp vegetable oil

Stuffing

a few spoonfuls of oil
1 to 2 lb (mackerel, mullet, tuna, grouper, or whatever), filleted, skin and bones removed
1 onion, finely chopped (optional)
1 carrot, finely chopped (optional)
1 clove of garlic, minced (optional)
1 bunch of parsley, chopped (optional)
2 tbsp tomato paste
salt, black pepper, cayenne pepper or red pepper (to taste)

Sauce

2 tomatoes, skin removed and chopped
1 sweet green pepper, finely chopped
1 onion, finely chopped
1 cup vegetable oil
1 clove of garlic, minced (or garlic powder)
1 bunch chopped parsley, chopped
chile pepper, cleaned and finely chopped
2 tbsp tomato paste
2 cups water
salt, black pepper, cayenne pepper or red pepper (to taste)

How to prepare

Ensure that all pastry ingredients are at room temperature if they have been refrigerated.
In a large mixing bowl, combine the flour, eggs or yeast, and salt.
Slowly add water to the mixture to make a thick dough.
Knead the dough for a few minutes.
Cover the dough with a clean cloth and set it aside in a warm place (such as a briefly heated then turned off oven) to rest. If using yeast, let the dough rest for at least an hour or two.
While the dough is resting, heat oil in a skillet.
Fry the stuffing ingredients and vegetables.
Reduce the heat and add tomato paste and enough water to keep the mixture moist.
Cover the skillet and simmer for half an hour.
Adjust the seasoning and chop the mixture into small pieces.
Heat oil in a separate pot.
Fry the sauce ingredients for the vegetable sauce.
Reduce the heat and add tomato paste and water.
Cover the pot and simmer the sauce.
Adjust the seasoning.
Roll the dough into a sheet about a quarter of an inch (0.6 cm) thick.
Cut the dough into pieces, each about the size of your hand. You can use an inverted bowl to cut circles or cut them into squares.
Place a spoonful of the stuffing mixture in the center of each piece of dough.
Fold the dough over the stuffing and crimp the edges together.
Fry the pastels in hot oil. Use a skillet with half an inch of oil or a pot with enough oil to allow the pastels to float.
Fry the pastels until they are golden brown, turning them at least once.
Fry only a few pastels at a time, ensuring they do not touch each other while frying.
Once each batch is done, place the pastels on a paper towel and keep them warm in the oven until all are done.
Garnish with a little leftover parsley.
Serve with a bowl filled with the warm dipping sauce.

Variations

Try using different types of meat such as chicken, beef, or lamb for the filling.
Add different vegetables such as bell peppers, peas, or corn to the filling for added flavor and texture.
Experiment with different herbs and spices to customize the flavor of the pastels to your liking.

Cooking Tips & Tricks

Ensure that the dough is well-rested before rolling it out to ensure a light and flaky pastry.

- Fry the pastels in hot oil to achieve a crispy and golden brown exterior.

- Be sure to seal the edges of the pastels tightly to prevent the filling from leaking out during frying.

- Serve the pastels with a flavorful dipping sauce to enhance the overall taste of the dish.

Serving Suggestions

Pastels can be served as a snack, appetizer, or main course. They pair well with a side salad or a refreshing beverage.

Cooking Techniques

Frying is the traditional cooking technique used for pastels, as it gives them a crispy and golden brown exterior. Be sure to fry the pastels in hot oil to achieve the best results.

Ingredient Substitutions

You can use all-purpose flour instead of wheat flour for the pastry dough.

- Feel free to customize the filling ingredients to suit your taste preferences.

Make Ahead Tips

You can prepare the pastry dough and filling ahead of time and assemble the pastels just before frying. This makes it a convenient dish to serve for parties or gatherings.

Presentation Ideas

Arrange the pastels on a platter and garnish with fresh herbs or a drizzle of the dipping sauce for an attractive presentation.

Pairing Recommendations

Pastels pair well with a variety of beverages such as tea, juice, or a refreshing cocktail. They also go well with a side of pickles or chutney for added flavor.

Storage and Reheating Instructions

Store any leftover pastels in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the pastels in a preheated oven or toaster oven until heated through.

Nutrition Information

Calories per serving

Each serving of pastels contains approximately 350 calories, making it a satisfying and hearty dish.

Carbohydrates

Each serving of pastels contains approximately 30 grams of carbohydrates, making it a filling and satisfying dish.

Fats

Pastels are a rich source of fats, with each serving containing around 15 grams of fat. The fats in pastels come from the vegetable oil used for frying and the filling ingredients.

Proteins

Each serving of pastels provides a good amount of protein, with around 20 grams per serving. The protein comes from the meat and vegetable filling used in the pastels.

Vitamins and minerals

Pastels are a good source of vitamins and minerals, particularly vitamin A, vitamin C, and iron. These nutrients come from the vegetables and herbs used in the filling.

Alergens

Pastels may contain allergens such as wheat (gluten) and fish, depending on the filling used. It is important to check for allergens before consuming pastels.

Summary

Overall, pastels are a well-rounded dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. They are a delicious and satisfying meal option for any occasion.

Summary

Pastels are a delicious and flavorful dish that is enjoyed in many West African countries. With a crispy pastry shell and a savory meat and vegetable filling, pastels are a perfect snack or meal option for any occasion. Try making this traditional dish at home and enjoy the rich flavors and textures of pastels.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Pastels. It was a hot summer day, and I was visiting my friend Maria in her small village in the countryside. Maria was known for her delicious pastries, and she had promised to teach me her secret recipe for Pastels.

As we sat in her cozy kitchen, Maria pulled out all the ingredients we would need to make the pastry dough. She explained to me that Pastels were a traditional pastry in her family, passed down from generation to generation. The recipe was simple, but it required patience and precision.

We started by mixing flour, sugar, salt, and butter in a large mixing bowl. Maria showed me how to gently knead the dough until it became smooth and elastic. Then, we rolled out the dough into a thin sheet and cut it into small squares.

The filling for the Pastels was a mixture of ground almonds, sugar, and cinnamon. Maria carefully spooned a small amount of the filling onto each square of dough and folded it into a triangle shape. She then crimped the edges with a fork to seal the pastry.

Once the pastries were assembled, Maria brushed them with a beaten egg wash and sprinkled them with a generous amount of sugar. She explained that the sugar would caramelize in the oven, giving the Pastels a beautiful golden brown color.

As we waited for the Pastels to bake, Maria told me the story of how she had learned the recipe from her grandmother. She described how her grandmother would spend hours in the kitchen, perfecting the art of making Pastels. Maria's eyes sparkled with nostalgia as she recalled the warm kitchen filled with the sweet aroma of freshly baked pastries.

Finally, the Pastels were ready, and Maria proudly presented them to me on a decorative platter. I took a bite of the flaky pastry, and my taste buds were immediately transported to a world of sweetness and warmth. The combination of the buttery dough and the fragrant almond filling was simply divine.

As I savored the last bite of the Pastels, I felt grateful to Maria for sharing her family recipe with me. The experience had not only taught me how to make a delicious pastry but had also given me a glimpse into the rich culinary heritage of Maria's family.

From that day on, Pastels became a staple in my own kitchen. I would often make a batch of Pastels for special occasions, sharing them with friends and family who marveled at the delicate flavors and flaky texture of the pastry.

Years passed, and I continued to make Pastels, each batch reminding me of that hot summer day in Maria's kitchen. The recipe had become a cherished heirloom, a treasure passed down to me from my dear friend.

And so, whenever I make Pastels, I think of Maria and her grandmother, and I am filled with gratitude for the culinary journey that brought me to this delicious recipe. The tradition of making Pastels lives on in my kitchen, a testament to the enduring power of food to connect us to our past and to those we love.