National Dish Senegal: Pastels (Recipe)
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Meet Pastels, one of Senegal’s most irresistible street-food treats. These crisp, deep-fried pastries are stuffed with a savoury filling of fish or meat and turn up at almost every social gathering, from casual afternoon snacks to lively celebrations. With their golden, crackling shells and richly seasoned centres, they offer a genuine taste of West African hospitality. Bring a little of that warmth into your own kitchen with this classic recipe.
About Pastels
Pastels are a wonderful example of the diverse and full-flavoured cooking of West Africa. These crisp little turnovers, filled with a hearty mixture of fish or meat, are hugely popular across Senegal and well beyond its borders. Most often they are served as a snack or a starter, which makes them a fixture at any friendly get-together. With their crunchy exterior and generous filling, they give everyone who tries them a taste of authentic Senegalese culture.
Ingredients (serves 1–2)
- 200g plain flour
- 100ml water
- 50g butter or margarine
- 200g minced meat or fish fillet
- 1 onion, finely chopped
- 1 clove garlic, crushed
- Salt and pepper to taste
- Oil for deep-frying
Shopping for the ingredients
When shopping for the ingredients for pastels, it is worth choosing fresh, good-quality produce. The type of flour you pick plays a decisive role in the texture of the dough. Be sure to buy fresh fish or meat, depending on which filling you prefer. Other seasonings and ingredients such as garlic and onion should be fresh too, so you get the very best flavour.
Preparing the dish
Preparing pastels is straightforward and takes only a few steps. First make the dough by combining flour, water and butter and kneading until you have a smooth ball. While the dough rests, you can start on the filling by frying the onion and garlic and adding the meat or fish. Let the filling cool a little before you go on, so it is easy to work into the dough later.
Step-by-step instructions
- Combine the flour, water and butter in a bowl and knead thoroughly.
- Wrap the dough in cling film and leave it to rest for 30 minutes.
- Fry the onion and garlic in a pan.
- Add your chosen meat or fish and cook through well.
- Let the filling cool and season it generously.
- Roll the dough out thinly and cut it into small circles.
- Place the filling in the centre of each circle and seal the edges firmly.
- Heat the oil and deep-fry the pastels until golden brown.
- Drain on kitchen paper and serve hot.
Gluten-free / lactose-free version
To make pastels without gluten, you can use a gluten-free flour blend designed for pastry, which is stocked by many supermarkets and health-food shops. You can also swap the butter for alternative fats such as coconut oil or plant-based spread to produce lactose-free pastels. It is important to check all your ingredients for hidden gluten or lactose before cooking, so the finished dish is safe for everyone to enjoy.
Tips for vegans and vegetarians
For a vegan version of pastels, replace the filling with a mixture of vegetables, tofu or lentils. Tofu combined with plenty of spices does a good job of standing in for the savoury depth that meat provides. Vegetables such as spinach, aubergine or peppers make for a colourful, tasty filling — much like the ones that shine in Legumes Farcis. Just be sure to use plant-based fats so the dough is vegan too.
More tips and tricks
To get the very best from your pastels, try experimenting with different spices. Typical Senegalese seasonings such as paprika or a good vegetable stock can lend the filling a special character. It is also wise to fry the pastels only just before serving, so they stay beautifully crisp. A garnish of fresh herbs such as coriander or parsley can lift the dish in both looks and flavour.
Adapting the recipe to your taste
The filling for pastels is easy to adapt to your own preferences. You can try different kinds of meat or choose creative vegetable combinations to fill the dough exactly as you like. The size of the pastels can vary too, so you can serve them as little bites or as more substantial portions. Experiment with different textures and flavours to create your very own version of the recipe — a mix-and-match spirit that runs right through Senegalese cuisine.
Ingredient substitutions
If you do not have certain ingredients to hand, many parts of the pastels recipe are easy to swap out. Instead of meat you could use smoked tofu or a blend of pulses to create a nourishing filling, as in a hearty Ndambe. For a healthier take, wholemeal flours make a richer dough. Just remember to adjust the cooking times where needed, especially if the filling takes longer to cook through.
Drink pairing ideas
The right drinks can beautifully complement the flavours of pastels. A fresh mint tea or a fruity cocktail made with pineapple or mango offers a refreshing accompaniment. Traditional drinks such as bissap — a hibiscus infusion — also pair wonderfully, as does a chilled glass of Sorbet De Bissap. Think about these flavour combinations when serving to round off the whole experience.
Serving and presentation ideas
The way you present pastels can heighten the entire meal. Serve them hot on a colourful plate or in a traditional bowl. Finish the dish with fresh herbs or a delicious dipping sauce that brings out the flavour. Visual appeal matters, so give some thought to the colours and arrangement of the ingredients as you plate up — a spread that works well alongside a fresh Saladu Nebbe.
A bit of history
Pastels have their origins in the rich and varied culture of West Africa. They are not only a favourite in Senegal but also a familiar sight in other West African countries. Often prepared for festivals and celebrations, they carry a real sense of togetherness. This dish reflects the culinary traditions and heritage of the region, and its spirit of community and sharing.
More recipe ideas
Summary: Pastels
Pastels are a delicious dish that brings together the flavours and traditions of West Africa. These crisp turnovers are wonderfully versatile, easy to adapt and open to endless variations. Whether you serve them as a snack or a starter, their popularity is beyond doubt. Let this recipe inspire you and enjoy a taste of Senegalese culture with every bite.
