For the dough: 400 g flour
1 C. Soup oil
1 egg, salt and pepper
For stuffing: 200 g grouper
2 cloves garlic
1 stock of fish
For the sauce:
1 b. Tomato concentrate
Consider preparing a paste two hours before the pastels.
In a bowl, combine flour, salt, eggs, oil and water. Let stand 2 to 3 hours.
Knead the dough and spread in small disks (diameter of a water glass).
Prepare the stuffing:
Remove the skin and cut the fish. In a saucepan, cook the fish with onion, parsley, fish and chopped garlic in peanut oil. Add salt and pepper. Add coarsely chopped pepper.
Prepare the sauce:
In a frying pan, sauté the tomato concentrate and coarsely chopped tomatoes with the onion, garlic and chopped parsley in oil. Add a spice of pepper, the cube and a little water. Mix gently, start to taste.
Fill the dough discs, fold in 2 and close the edges with a fork. Fill the pastels in an oil bath for a few minutes.