Cape Verdean pastels

Servings: 8 people

Ingredients

For the dough

4 cups flour

1 tablespoon active dry yeast

1 egg

1 teaspoon salt

1 teaspoon sugar

½ teaspoon white pepper

2 tablespoons oil

1 cup milk (warm)

For the filling

4 white fish fillets , diced (for example 2 sea bream fillets + 2 halibut fillets)

2 onions , diced

½ bunch cilantro

2 whole cloves (optional)

3 cloves garlic , crushed

1 shallot , grated

2 green hot peppers , sliced

1 green bell pepper , cut into strips

1 red bell pepper , cut into strips

3 tomatoes , peeled, seeded and diced

1 bay leaf

3 tablespoons olive oil

Thyme

Salt

Pepper

Vegetable oil (for frying)

Instructions

Dough

In a mixing bowl, combine all the dry ingredients.

Make a well, add the egg and oil in the center.

Turn the food processor on to medium and add water gradually until the dough is smooth and light.

Let the dough rest at room temperature, protected from temperature changes or drafts for 1h15.

Filling

Sauté the onions in olive oil without browning.

Add the shallot and garlic and continue to sauté.

Add the remaining ingredients all at once and cook over medium heat, stirring often until the liquid is reduced.

Assembly and cooking of the pastels

Dust working surface with flour.

Roll out the dough to a thickness of about ¼ inch.

Cut out circles with a cookie cutter.

Stretch each circle a little and place a small mound of filling in the center.

Assemble the circle by folding one corner onto the other to form a crescent, then pinch the edges. Seal all the way around with a fork.

Deep fry the pastels in a non-stick skillet filled with oil.

Drain in a metal colander or place on paper towel and serve hot.