Pastels aux Poisson

Pastry

3 cups all-purpose white (wheat) flour

3 three eggs, lightly beaten — or — a 1/4 ounce envelope of active dry yeast (baker's yeast), mixed with a spoonful of warm water

1 tsp salt

1 cup warm water

1 tbsp cooking oil

Stuffing

3 tbsp cooking oil

2 lbs fish (mackerel, mullet, tuna, grouper, etc.), filleted, skin and bones removed

1 onion, finely chopped (optional)

1 carrot, finely chopped (optional)

1 garlic clove, minced (optional)

1 bunch of parsley, chopped (optional)

2 tbsp tomato paste

salt, black pepper, cayenne pepper or red pepper (to taste)

Sauce

2 tomatoes, skin removed and chopped

1 sweet green pepper (bell pepper), finely chopped

1 onion, finely chopped

1 cup cooking oil

2 garlic clove, minced (or 1/4 tsp garlic powder)

1 bunch chopped parsley, chopped (save some for garnish)

1 chile pepper, cleaned and finely chopped

2 tbsp tomato paste

2 cups water

salt, black pepper, cayenne pepper or red pepper (to taste)

All pastry ingredients should be allowed to come to room temperature if they have been in the refrigerator. In a large mixing bowl combine the flour, eggs or yeast, and salt. Slowly mix in the water so as to make a thick dough. Knead for a few minutes. Cover with a clean cloth and set aside in a warm place (e.g., the oven, briefly heated then turned off) to rest. If using yeast, the dough should rest for at least an hour or two.

While the dough is resting: Heat oil in a skillet. Fry the fish and vegetables ingredients for stuffing. Reduce heat. Add tomato paste and enough water to keep the mixture moist, cover, and simmer for half an hour. Adjust seasoning. Chop fish into small pieces.

Heat oil in a separate pot. Fry the vegetable ingredients for sauce. Reduce heat. Add tomato paste and water, cover, and simmer. Adjust seasoning.

Roll the dough into a sheet about a quarter of an inch (0.6 centimeter) thick. Cut the dough into pieces, each about the size of your hand. (An inverted bowl can be used to cut circles, or you cut them into squares.) Place a spoonful of the stuffing mixture in the center of each piece of dough, fold the dough over the stuffing, and crimp the edges together.

Fry the pastels in hot oil. Use a skillet with an half inch of oil, or a pot with enough oil to allow the pastels to float. Fry the pastels until they are golden brown, turning them at least once. Fry only a few at a time, not letting them touch each other while frying. When each batch is done, place the pastels on a paper towel, and place in a warm oven until all are done.

Garnish with a little left over parsley. Serve with a bowl filled with the warm dipping sauce.

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Pastels aux Poisson