Fish pastels

Ingredients

• 350 g T55 all-purpose flour
• 1 tsp baking powder
• 40 g unsalted butter
• 150 ml warm water
• 1 1/2 tsp fine salt
• 300 g hake or pollock fillet
• 2 pieces yellow onion
• 2 cloves garlic
• 0.5 bunches flat-leaf parsley
• 1 piece lemon
• 1 tsp ground black pepper
• 1 piece fresh red chili pepper
• 70 g tomato paste
• 200 g canned crushed tomatoes
• 1 tbsp white vinegar
• 1 piece vegetable bouillon cube
• 750 ml peanut oil

Method

1. Mix the flour, baking powder, and a portion of the salt, then rub in the butter with your fingertips until you get a fine, sandy texture.
2. Gradually pour in the warm water while kneading until a supple dough forms that barely sticks to your fingers, then cover and let rest until relaxed.
3. Poach the fish in a pot of simmering water with a little salt until it becomes opaque and flakes easily with a fork, then drain well.
4. Flake the fish, then mix it with finely chopped onion, crushed garlic, chopped parsley, lemon juice, pepper, and a little chili pepper until you get a flavorful and not too moist filling.
5. Sauté the remaining onion in a drizzle of oil until tender, add the tomato paste, and let it cook until it darkens slightly and smells roasted.
6. Add the crushed tomatoes, vinegar, crumbled bouillon cube, a little chili pepper, and a splash of water, then let simmer until you get a glossy, thick, and spicy sauce.
7. Roll out the dough thinly, cut out discs, place a little filling in the center, fold into a half-moon, and crimp the edges with a fork to seal the filling.
8. Fry the pastels in hot oil until they are well browned, puffed, and crispy, then drain them on paper towels and serve immediately with the spicy tomato sauce.

Nutrition

Per serving

Energy

652.9 kcal

Protein

21.53 g

Carbohydrate

71.82 g

Fat

31.05 g

Fibre

5.14 g

Calcium

152.37 mg

Iron

1.56 mg

Magnesium

37.97 mg