Millet pastel (duo of prawns and tuna)

 

Ingredients

Makes around 30 pastels

Pastry

250 g millet flour

250 g wheat flour

1 tsp baking powder

7 tbsp oil

125 ml warm milk

1⁄2 tsp salt

Sauce

2 onions

2 garlic cloves

1⁄2 tbsp tomato paste

100 ml water

2 dried chilli peppers, or 1 tsp paprika

1/2 tsp sugar

2 tbsp oil

1 tsp vinegar

salt and pepper, to taste

Filling

1-2 cans of tuna (approx. 200 g)

200 g peeled prawns

1 green bell pepper

1 onion

1/2 bunch flat-leaf parsley

2 cloves of garlic

chilli, to taste

2 tbsp oil

 

500 ml neutral oil (such as peanut oil, sunflower oil, etc.) for frying

Tips: Depending on the millet flour used, you may need more milk for the dough.
The dough dries out quickly. If you exceed the 30-minute rest period, rehydrate and knead the dough.

Preparation

Pastry

1. Mix the millet and wheat flour, and the baking powder, then create a well.


2. Add the warm milk and oil to the well, and gently mix into a smooth, non-sticky dough.


3. Knead the dough for 5 minutes, then form a ball and let it rest for 30 minutes under a tea towel.

Filling

1. In a frying pan, sauté prawns in 1 tbsp oil for 5 minutes, then set them aside.


2. Coarsely chop the onions and green bell pepper.


3. Blend or crush the onions, parsley, garlic, pepper and chilli into a paste in a mortar.


4. Chop the prawns and drain the tuna.


5. In a frying pan, add 1 tbsp oil and cook prawns and tuna with the seasoning paste and salt for 5 minutes. Let it cool.

Shaping and frying the pastels

1. Roll out the dough thinly and shape small discs using a cookie cutter or glass.


2. Add a teaspoon of filling in the centre of each disc.


3. Close the edges to form half-moons, and pinch the edges together with a fork.


4. Heat 500 ml oil in a pot and fry pastels until golden brown. Drain on paper towels.

Sauce

1. Finely chop onions, garlic and chilli. Heat oil in a saucepan and add the onions, garlic and chilli.


2. In a small bowl, mix the tomato paste with 1 tbsp of water and stir into the saucepan.


3. Season with salt and pepper, and cook for 5 minutes, stirring regularly.


4. Add water and reduce the heat, then add vinegar.


5. Simmer until the sauce is smooth and the onions are melting.

About the chef

Aïssatou

Senegal

Aïssatou, a Senegalese food blogger and author, launched her blog Aistou Cuisine in 2015 in order to expand her knowledge of African recipes. Her mission is to spotlight overlooked flavours from her country’s culinary heritage. Her book Saveurs subsahariennes, trésors et recettes d’Afrique won the 2019 World Gourmand Awards. In the same year, she opened Kéliba Café in Dakar. Aïssatou’s second book, Pastels et Yassa, celebrates the essence of Senegalese cuisine. With passion, she shares her culinary heritage, offering traditional and creatively combined recipes inspired by her childhood.