Pastels au Thon is a delicious West African dish, particularly popular in Senegal and other parts of West Africa. It consists of tuna-filled pastry, similar to a fried turnover or empanada. Here’s a full recipe for you!
Ingredients
For the Dough:
2 cups of all-purpose flour
1 tsp of salt
1/2 tsp of sugar
1/2 cup of water (add more if needed)
1/4 cup of vegetable oil or melted butter
1 egg (optional, for egg wash)
For the Filling:
2 cans of tuna (about 170g each), drained
1 medium onion, finely chopped
1 large tomato, chopped
1/2 bell pepper, finely chopped
2 cloves garlic, minced
1/2 tsp of ground cumin (optional)
1/2 tsp of ground paprika
1 tbsp of tomato paste (optional)
2 tbsp of vegetable oil
Salt and pepper to taste
A handful of chopped parsley or cilantro
1 tbsp of lemon juice (optional)
For Frying:
Vegetable oil (enough for deep frying)
Instructions
1. Prepare the Dough:
In a large mixing bowl, combine the flour, salt, and sugar.
Add the vegetable oil or melted butter to the flour mixture and mix until crumbly.
Gradually add water, a little at a time, and knead the dough until smooth and elastic. You may need to adjust the water amount.
Cover the dough with a damp cloth and set aside for about 20-30 minutes to rest.
2. Prepare the Filling:
Heat vegetable oil in a pan over medium heat.
Add the chopped onion, bell pepper, and garlic. Sauté for about 5-7 minutes until softened and fragrant.
Add the chopped tomato, and let it cook down for another 5 minutes. If using, add the tomato paste.
Stir in the drained tuna and mix well.
Season the mixture with cumin, paprika, salt, and pepper to taste.
Add the chopped parsley (or cilantro) and lemon juice (if using). Stir to combine. Remove from heat and set aside to cool.
3. Assemble the Pastels:
Divide the rested dough into small balls (about 10-12, depending on the size you want).
Roll each ball into a thin circle, about 4-5 inches in diameter.
Place a spoonful of the tuna filling in the center of each circle.
Fold the dough over the filling to form a half-moon shape, sealing the edges by pinching them together, or crimping with a fork.
You can brush the edges with water to help seal the dough if needed.
4. Fry the Pastels:
Heat enough vegetable oil in a deep pan or fryer to submerge the pastels. The oil should be medium-high heat (about 350°F or 175°C).
Carefully drop the pastels into the hot oil in batches, being careful not to overcrowd the pan.
Fry for 3-4 minutes per side, or until golden brown and crispy.
Remove from the oil and drain on paper towels.
5. Serve:
Serve your Pastels au Thon hot with a side of hot sauce, pickles, or a salad.
Enjoy your delicious Senegalese Pastels au Thon!
