Senegalese Food ·
Tuna ·
Tuna Pastels
Introducing a delectable creation that marries savory flavors and flaky perfection – Tuna Pastels! Elevate your culinary experience with this delightful dish that combines the richness of tuna with a golden, crisp pastry shell. Perfect for a quick and satisfying meal, Tuna Pastels are a testament to the art of fusion cooking.
20 - 25 pastels
Ingredients
The dough
- 50 g butter
- 9 dl all-purpose flour
- 1 tsp salt
- 2 eggs
- 2 1/2 dl milk
- 14 g dry yeast or 25 g fresh yeast
Filling
- 2 cans tuna in water - 200 g each
- 1 large yellow onion
- 1 green chili
- 1 - 2 tbsp olive oil
- 2 tbsp tomato paste
- 1/2 dl chopped fresh parsley
- 1 vegetable stock cube
- 1 tsp vinegar
- 1 dl water
- salt and pepper
Other ingredients
- Oil for deep frying
- chili or chipotle mayo for serving
Equipment
Instructions
- In a pot over medium heat, melt the butter and stir in the eggs. Remove from the heat.
- Heat the milk to finger temperature. Add the milk and yeast to a bowl and mix well.
- Add the butter and egg mixture and the flour. Mix until a dough has formed.
- Let the dough rest under a kitchen towel for 1 hour.
- Drain the tuna from the water.
- Finely chop the onion. Core and chop the chili.
- In a balti dish or skillet over medium heat, add the olive oil and cook the onion for about 3 minutes, then add the chili and cook for 1 more minute. Add the tomato paste, parsley, crumbled stock cube, water, and vinegar. Let it cook for 5 minutes stirring occasionally. Taste with salt and pepper.
- Flatten the dough with a rolling pin, 2 - 3 mm. Cut about 10 cm circles in the dough. Place a tablespoon of filling on each dough circle.
- Brush the edges with a little water, and fold the dough over the filling to so that the edges meet and press them into place using a fork.
- In a cast iron balti dish or Dutch oven, heat the oil to 356°F/180°C. Deep fry the pastels for 1-2 minutes on each side until golden. Lift them out and let them dry on paper towels.
- Serve with chili or chipotle mayo.
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