Les Pastels by @niangcook

N/A

1 serving

🌾

1 kg

Flour

💧

50 cl

Water

🫒

100 ml

Oil

🥄

11 g

Baking Powder

🧂

10 g

Salt

🧅

150 g

Onion

🧄

9 g

Garlic

🫚

10 g

Ginger

🐟

400 g

Tuna

🧂

Salt

🌶️

3 g

Pepper

🌶️

5 g

Paprika

🟤

5 g

Cumin

🌶️

Mild Chili Powder

🧅

450 g

Onion

🍅

140 g

Tomato Paste

🌶️

1 tsp

Chili

🧂

Salt

🌶️

Pepper

🍬

5 g

Sugar

💧

15 cl

Water

Preparation Steps

  1. Step 1/23

    Combine the wheat flour, baking powder, and 5 g of salt in the large mixing bowl.

    wheat flour
    baking powder
    salt
    🥣large mixing bowl
    🥄wooden spoon

  2. Step 2/23

    Pour in the 500 ml warm water and 100 ml vegetable oil, then mix until a shaggy dough forms.

    warm water
    vegetable oil
    🥣large mixing bowl
    🥄wooden spoon

  3. Step 3/23

    Knead the dough for 8 minutes until smooth and elastic.

    🥣large mixing bowl

  4. Step 4/23

    Cover the dough and let it rest for 30 minutes at room temperature.

    🥣large mixing bowl

  5. Step 5/23

    Finely chop the onion, garlic, and fresh ginger for the filling.

    onion
    garlic
    fresh ginger
    🔪chef's knife
    🪵cutting board

  6. Step 6/23

    Heat 15 ml vegetable oil in the deep frying pan and sauté the chopped onion until softened.

    vegetable oil
    onion
    🍳deep frying pan
    🥄wooden spoon

  7. Step 7/23

    Add the garlic and fresh ginger, then cook for 1 minute until fragrant.

    garlic
    fresh ginger
    🍳deep frying pan
    🥄wooden spoon

  8. Step 8/23

    Stir in the drained canned tuna and break it into small flakes with the wooden spoon.

    canned tuna
    🍳deep frying pan
    🥄wooden spoon

  9. Step 9/23

    Season the filling with black pepper, paprika, ground cumin, sweet chili powder, and 3 g salt.

    black pepper
    paprika
    ground cumin
    sweet chili powder
    salt
    🍳deep frying pan
    🥄wooden spoon

  10. Step 10/23

    Cook the tuna filling for 3 minutes, then transfer it to a small bowl to cool completely.

    🍳deep frying pan
    🥄wooden spoon
    🥣small bowl

  11. Step 11/23

    Finely chop the 450 g onion for the sauce.

    onion for sauce
    🔪chef's knife
    🪵cutting board

  12. Step 12/23

    Heat 30 ml vegetable oil in the saucepan and sauté the sauce onion until golden.

    vegetable oil
    onion for sauce
    🍲saucepan
    🥄wooden spoon

  13. Step 13/23

    Add the tomato paste and cook it for 2 minutes, stirring continuously.

    tomato paste
    🍲saucepan
    🥄wooden spoon

  14. Step 14/23

    Add 200 ml water and stir until the tomato paste is fully dissolved.

    water for sauce
    🍲saucepan
    🥄wooden spoon

  15. Step 15/23

    Season the sauce with chili powder, black pepper, 2 g salt, and sugar.

    chili powder
    black pepper
    salt
    sugar
    🍲saucepan
    🥄wooden spoon

  16. Step 16/23

    Simmer the sauce for 15 minutes until thickened, then keep warm over low heat.

    🍲saucepan
    🥄wooden spoon

  17. Step 17/23

    Divide the rested dough into 60 equal balls.

    🥣large mixing bowl

  18. Step 18/23

    Roll each dough ball into a thin 10 cm circle.

    🪵rolling pin

  19. Step 19/23

    Place about 1 teaspoon of cooled tuna filling in the center of each dough circle.

    canned tuna
    🥣small bowl
    spoon

  20. Step 20/23

    Fold each circle into a half-moon and press the edges firmly to seal.

    🍴fork

  21. Step 21/23

    Heat the remaining vegetable oil in the deep frying pan to 175°C / 350°F.

    vegetable oil
    🍳deep frying pan

  22. Step 22/23

    Fry the sealed pastels in batches for 3 to 4 minutes until deep golden and crisp.

    🍳deep frying pan
    🥄slotted spoon

  23. Step 23/23

    Drain the fried pastels on paper towels and serve them hot with the tomato onion sauce.

    🥄slotted spoon
    🧻paper towels

Composition

Ingredients

Types

Baking, Seasonings, Vegetables, Spices, Condiments, Sweeteners

Ingredients

Flour, Water, Oil, Baking powder, Salt, Onion, Garlic, Ginger, Tuna, Pepper, Paprika, Cumin, Mild chili powder, Tomato paste, Chili, Sugar

Allergens

to inform

Dietetics

Dietary regimen

Pescatarian, Dairy-Free, Egg-Free

Calories

115 kcal

Macro nutrients

Protein: 3.8g, Carbohydrates: 15.6g, Fat: 3.8g, Fiber: 0.8g, Sugar: 0.5g

Nutritional Information

Minerals

Sodium: 180mg, Iron: 1.1mg, Potassium: 75mg

Vitamins

Vitamin B12: 0.35mcg, Vitamin C: 1.2mg, Vitamin B6: 0.08mg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

23 steps

Equipments

Utensils

large mixing bowl, small bowl, rolling pin, chef's knife, cutting board, wooden spoon, slotted spoon, fork, deep frying pan, saucepan, paper towels

Appliances

stovetop

Type

Type

Type Of Dish

Snack, Appetizer, Street Food

Occasions

Party, Sharing Meal, Ramadan, Picnic

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Senegalese, West African

Geographic

Senegal, West Africa

Various

Aspect

Texture

Crispy, Flaky, Tender, Juicy

Flavors

Savory, Spicy, Tangy, Umami, Aromatic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave tuna-filled pastels out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep sauce in a separate airtight container,Reheat pastels in an oven or air fryer for crispness), freezer : 2 months (Freeze cooked pastels in a single layer before transferring to a freezer bag,Freeze sauce separately,Reheat frozen pastels until piping hot)