A good meal is required to celebrate Ramadan. We offer you to make pastels and share them with your loved ones.
For Ramadan, treat yourself with msemens, loukoums, a delicious tagine or couscous. But to start the meal well, pastels are de rigueur. We reveal the recipe for tuna pastels to decline and especially to enjoy.
What are pastels?
Pastels or fatayas are dishes that can be enjoyed in Senegal, on the occasion of celebrations. During Ramadan, it is therefore quite naturally that they are present on the plates. It is an appetizer made from a crispy dough that covers a stuffing. Pastels are usually fish but it is possible to cook them with meat. They are made with a finer paste than that of fatayas. The latter are usually made with meat and the dough around them is quite thick. They are also rather spicy.
The recipe for tuna pastels
Start your meal with these gourmet snacks. You can also cook them with minced meat or chicken.
Ingredients for 4 people:
- 500 g flour
- 1 half sachet of baking powder
- 2 eggs
- 3 pinches of salt
- 50 g melted butter
- 25 cl milk
- 1 can of tuna
- 1 large sliced onion
- 2 cuil. tomato crushed soup
- 1 little chopped pepper optional
- Salt, pepper
The steps of the recipe:
- Mix the flour, salt, yeast and melted butter in a bowl.
- Then pour the mixture into the bowl of a pastry robot then turn on the device and add the eggs. Gradually stir in the milk and mix until you get a compact (not soft) paste.
- Let the dough sit for 30 minutes.
- Meanwhile, sauté the chopped onion in a drizzle of olive oil. Add the tomato then salt and pepper. Add the tuna and stir everything for about 2 minutes and then reserve the preparation.
- Using a rolling pin, spread your dough and then cut it with a cookie cutter.
- Add stuffing on half of each circle. Enclose the pastel with the other half and then do the same for the rest.
- In a saucepan, heat oil. When it is hot, dip the tuna pastels in it. Fry them for 5 minutes. Turn them over regularly to avoid air bubbles.
Tip: Be sure to close the pastels tightly to prevent them from opening during cooking. Do not hesitate to put your surplus of uncooked pastels in the freezer.
How to store pastels?
If you have cooked far too many pastels, there are several solutions to preserve them. During the day, you can keep them on a plate, covered with a clean cloth. The best thing is to taste them directly after cooking to fully enjoy their texture. Nevertheless, you can also freeze them cooked and quickly reheat them in the oven another time.
Don’t miss interesting posts on Famousbio
