Pastels

Method

1. 1

   Make a firm dough from flour, a spoon of oil, salt and water; rest 30 minutes.

2. 2

   Poach and flake the fish; cook it dry with half the onion, garlic and parsley.

3. 3

   Fill thin dough rounds, fold, seal with a fork, and fry golden at 175°C.

4. 4

   Simmer the rest of the onion with tomato paste, scotch bonnet and vinegar into kaani sauce.

5. 5

   Dip while hot — pastels wait for no one.

   💡 Seal edges dry and dust off flour, or the oil will find every gap.