Hey there Masset Chefs!
I'm bringing you today these little goodies that are considered street food in Senegal. When we were younger and would go to our grandmas house, we would just wait for 5:00 pm. that's more like teatime in England when everyone gets goodies. We would then get our favorite goodies from a lady who made and sold these small and tasty pastels. Memories, memories...These pastels are usually served with a very spicy sauce. It is very popular in Senegal or in Africa, and each country has its way of preparing its dough.
Fast forward, we're in our kitchen today, trying to reproduce an easier version of these pastels. Some people will incorporate baking powder, others baker's yeast and then others will add eggs. The result completely changes the texture of the pastels depending on these ingredients. So yes, in average it would take you around 1-2 hours to make these buuuut we decided to do it the lazy way. They came out so tasty that we decided to share the this recipe with you!
INGREDIENTS
10 small GOYA discos
1 teaspoon Soumbedioune
1 teaspoon 7-Herbs and Garlic
2 pouches of Tuna Creations® Herb & Garlic
Frying oil
Marinara sauce
Salt and pepper
PREPARATION
In a bowl, mix the tuna with the spices. Salt and pepper if necessary
Grab a plate that you'll need to grease with a teaspoon of olive oil or butter
Cut each disc in a half
Start placing a tablespoon of the tuna mixture on each disc
Close the disc by folding the half over the mixture to reach the other half; use a fork to close it hermetically
In an electric skillet or deep fryer, heat oil to 375°. Fry the fatayas, a few pieces at a time, 3-5 minutes on each side or until golden brown. Drain on paper towels.
Serve with Marinara sauce and voila!
As usual, make sure to let us know how it went.
Bon Appetit,
Aby
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