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🍽️ Pastels / fataya (chaussons frits farcis) et leurs variantes

Quantities for 4 people, from the Marché Facile assistant’s recipe sheet. Ingredients link to product pages in the catalogue — the day’s price is on the product page, never frozen here.

Ingredients

Ingredient	Quantity (4 people)	In the catalogue
Wheat flour (dough)	400 g	GMA wheat flour most often sold in 1 kg bags: more than the dish needs, the flour keeps dry
Baking powder (dough)	1 tsp	ALSA baking powder Note: Most pastel doughs; variant: 1 tsp baker's yeast and 30 minutes of resting the dough.
Egg (dough) (optional)	1 egg	Tray of 15 eggs Note: Common in the dough (as a binder and for glazing); some doughs do without it.
Filling — tinned tuna (base); variations: minced meat or chicken	2 tins of tuna (about 280 g drained) or 400 g of minced meat or shredded cooked chicken	Roi des Mers tuna in sunflower oil × 2 Note: BASE for pastels: drained canned tuna (or fresh cooked and flaked fish, same weight). VARIANTS that replace the tuna, never in addition: fataya with minced beef; fataya with flaked cooked chicken. The filling is sautéed with the onion, garlic, bell pepper and parsley, then cooled before shaping.
Onion (filling and sauce)	3	White onion
Bell pepper (filling) (optional)	1	Local green bell pepper
Garlic (optional)	2 cloves	Garlic Substitution: Ground garlic (1 tsp)
Parsley (optional)	½ bunch	Parsley
Fresh tomato (sauce)	2	African tomato
Tomato paste (sauce)	2 tbsp	Alyssa tomato paste
Fresh chili	1 to 2	Fresh chili
Seasoning cube	1 cube	Maggi chicken cube sold in packs of 10 cubes, the smallest size in the catalogue; the rest keeps for your next sauces
White vinegar (sauce, variation) (optional)	1 tbsp	Aromate white vinegar 8° Note: Some of the tomato-onion sauces for pastels are finished with vinegar; it's a touch, not the base.
Oil (frying and sauce)	50 cl	AYA sunflower oil
Salt	1 tsp	Fine iodized salt
Water (dough and sauce)	about 20 cl	Already at home (assumed to be at home)

Preparation

Small turnovers made with thin pastry, filled, then fried and served hot with a spicy tomato-onion sauce to dip them in. In Senegal and across West Africa, the fish filling — most often canned tuna, or fresh cooked and flaked fish — makes pastels; the minced meat filling makes fatayas. Another common variant: flaked cooked chicken. The most common pastry is leavened with baking powder; some cooks use baker's yeast and let the dough rest. Seal the edges well with a fork, and fill while lukewarm, never hot, so the turnovers do not open in the frying oil.

Recipe in English. See all 57 recipes · See the catalogue