Senegalese Pasties Recipe #335366
Out of the Dutch Allerhande magazine
by safraani
55 min | 45 min prep
SERVES 20 , 20 pastries
- 350 g self raising flour
- 25 g butter
- 1 egg
- 200 ml milk
- 250 g fish fillets
- 1 leek, sliced
- 1 garlic clove
- 1 bay leaf
- oil, for basting and (for deep frying)
- make a dough out of the flour, butter, egg and milk.
- Knead and then let rest for approximately 10 minutes.
- place the remaining ingredients (except the oil) in a saucepan with a little salt and pepper. Bring to boil and cook on a gentle heat.
- Roll out the pastry onto a surface basted with oil.
- cut out pieces approximately 6x8 cm.
- Place 1 tbsp of the filling in each square.
- Fold the pastry over and press together with a fork sealing the edges.
- Heat a pan with a layer of oil for deep frying.
- Fry the pastries one by one for approx 5 min or until light brown turning occasionally.
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5 stars