Pastel Senegalaise by @niangcook

N/A
Medium

1 serving

🌾

100 g

Flour

🥚

1 large

Egg

🥛

60 ml

Milk

🧂

0.3 g

Salt

🛢️

2 tbsp

Oil

💧

100 ml

Water

🍅

60 ml

Tomato Paste

🐟

120 g

Tuna

🧂

Salt

🌶️

0.5 g

Pepper

🧀

50 g

Grated Cheese

Preparation Steps

  1. Step 1/12

    Place 100 g all-purpose flour and the pinch of salt in a mixing bowl, then stir to combine.

    all-purpose flour
    salt
    🥣mixing bowl
    🍴fork

  2. Step 2/12

    Add 1 egg, 60 ml milk, and 30 ml vegetable oil to the flour mixture, then mix with a fork.

    egg
    milk
    vegetable oil
    🥣mixing bowl
    🍴fork

  3. Step 3/12

    Gradually add up to 100 ml water while kneading until the dough becomes smooth and supple.

    water
    🥣mixing bowl

  4. Step 4/12

    Cover the dough and rest it for 10 minutes, then divide it into 8 equal portions.

    🥣mixing bowl
    🔪knife

  5. Step 5/12

    Drain and flake 120 g canned tuna in a second mixing bowl, then add 60 ml tomato sauce.

    canned tuna
    tomato sauce
    🥣mixing bowl
    🍴fork
    🧪measuring jug

  6. Step 6/12

    Season the tuna mixture with 0.5 g black pepper and a small amount of salt, then stir in 50 g grated cheese.

    black pepper
    salt
    grated cheese
    🥣mixing bowl
    🍴fork

  7. Step 7/12

    Roll one dough portion into a thin round, then place about 1 tablespoon of tuna filling in the center.

    canned tuna
    tomato sauce
    grated cheese
    🪵rolling pin
    ⭕round cutter
    spoon

  8. Step 8/12

    Fold the dough round into a half-moon over the filling, then press and crimp the edges closed with a fork.

    🍴fork

  9. Step 9/12

    Repeat rolling, filling, and sealing with the remaining dough and filling until 8 pastels are formed.

    canned tuna
    tomato sauce
    grated cheese
    🪵rolling pin
    ⭕round cutter
    🍴fork

  10. Step 10/12

    Heat 500 ml frying oil in a frying pan over medium-high heat, then fry the pastels in batches for 3 to 4 minutes.

    frying oil
    🍳frying pan
    🥄slotted spoon

  11. Step 11/12

    Turn the pastels until both sides are deep golden and crisp, then lift them from the oil with a slotted spoon.

    🍳frying pan
    🥄slotted spoon

  12. Step 12/12

    Drain the fried pastels on paper towels, then serve warm.

    🧻paper towels

Composition

Ingredients

Types

Eggs, Dairy, Seasonings, Water

Ingredients

Flour, Egg, Milk, Salt, Oil, Water, Tomato paste, Tuna, Pepper, Grated cheese

Allergens

Egg, Milk

Dietetics

Dietary regimen

Pescatarian

Calories

410 kcal

Macro nutrients

Protein: 19g, Carbohydrates: 33g, Fat: 22g, Fiber: 2g, Sugars: 3g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 2.3mg, Sodium: 510mg, Potassium: 250mg

Vitamins

Vitamin A: 110µg, Vitamin B12: 1.1µg, Vitamin D: 1.2µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

mixing bowl, measuring spoons, measuring jug, fork, rolling pin, knife, round cutter, frying pan, slotted spoon, paper towels

Appliances

stovetop

Type

Type

Type Of Dish

Snack, Appetizer, Street Food

Occasions

Snack Time, Party, Casual Meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Senegalese, West African

Geographic

Senegal, West Africa

Various

Aspect

Texture

Crispy, Flaky, Tender, Melty

Flavors

Savory, Tomatoey, Cheesy, Salty, Peppery, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer because the filling contains tuna and cheese), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating,Reheat until hot throughout), freezer : 2 months (Freeze in a sealed freezer-safe container,Separate layers with parchment paper,Reheat from frozen in an oven or air fryer)