Senegalese Pastels (Fish-Filled Fritters)

Ingredients

• •250 g all-purpose flour
• •1 tsp baking powder
• •2 tbsp neutral oil
• •150 ml water
• •250 g white fish fillets
• •1 small onion, finely chopped
• •2 tbsp tomato paste
• •1 tbsp parsley, chopped
• •500 ml neutral oil, for frying

Directions

1. 1Rub the flour, baking powder, oil and a pinch of salt together, then add water to make a firm dough. Rest thirty minutes.
2. 2Poach the fish briefly in salted water, drain, and flake it, discarding any bones.
3. 3Soften the onion in a little oil, stir in the tomato paste, then fold through the fish and parsley. Cool.
4. 4Roll the dough thin and cut into rounds about ten centimetres across.
5. 5Spoon filling onto each round, fold into half-moons and press the edges firmly with a fork.
6. 6Fry in oil at 170C for three minutes a side until deep golden, then drain.

💡 Let the filling cool completely. Warm filling steams inside the pastry and blows the seal open in the oil.

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