Pastels au Poisson & Sauce Tomate Nokoss (Crispy Senegalese Fish Empanadas) – Authentic Senegal Recipe
Iconic Dakar street snack and light meal of flaky fish pastries served with warm spiced tomato sauce.
- Country of Origin
- 🇸🇳 Senegal (West Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Golden crisp pastry turnovers stuffed with spiced fish and parsley, Rich garlic-onion tomato dipping sauce, Crisp cucumber salad, Parsley, Garlic
Ingredients for Pastels au Poisson & Sauce Tomate Nokoss (Crispy Senegalese Fish Empanadas) (4 Servings)
- 1.25 lbs (or 2.5 cups) golden crisp pastry turnovers stuffed with spiced fish and parsley, prepped into bite-sized pieces
- 1.5 cups rich garlic-onion tomato dipping sauce, washed and trimmed
- 1 cup crisp cucumber salad
- 1 medium onion and 3 cloves garlic, finely minced with parsley
- 1.5 tbsp traditional Senegal seasoning (garlic, nutmeg, tomato paste, chili)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, parsley, and garlic, nutmeg, tomato paste, chili for 3 minutes until fragrant.
- Combine golden crisp pastry turnovers stuffed with spiced fish and parsley and rich garlic-onion tomato dipping sauce with the sautéed aromatics and layer evenly into the baking dish.
- Top with crisp cucumber salad and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.