Crispy Fish Pastels

Ingredients

• 180 g All Purpose Flour
• 2.25 tsp Salt
• 2 pcs Onion
• 2 tbsp Vegetable Oil
• 90 ml Water
• 160 g Tuna
• 2 pcs Garlic
• 2 tbsp Parsley
• 1 tbsp Tomato Paste
• 0.5 tsp Cumin
• 0.5 tsp Coriander
• 1 pcs Scotch Bonnet
• 1 pcs Tomato
• 0.5 tsp Black Pepper
• 1 tbsp White Vinegar
• 1 pcs Lemon

Method

1. Combine {all_purpose_flour} and {salt} in a bowl. Rub in a little {vegetable_oil}, then add {water} and knead until smooth and elastic. Cover and let the dough rest until relaxed and easier to roll.
2. Heat {vegetable_oil} in a skillet over medium heat. Add {onion} with a pinch of {salt} and sweat until soft and lightly golden. Stir in {garlic}, {tomato_paste}, {cumin}, and {coriander}, and cook until the paste turns brick red and fragrant. Fold in {tuna}, {parsley}, and {black_pepper}, then cook until the filling is fairly dry and cohesive so the pastels stay crisp.
3. Blend {tomato}, {onion}, {scotch_bonnet}, {white_vinegar}, {lemon}, and a pinch of {salt} into a rough sauce. Let it stand so the heat mellows and the flavors knit.
4. Roll {all_purpose_flour} dough on a lightly floured surface until thin, then cut rounds. Spoon in the {tuna} filling, fold into half moons, press out air, and crimp tightly so they do not burst in the oil.
5. Heat {vegetable_oil} in a deep saucepan over medium-high heat until shimmering. Fry the pastels in small batches so the pan is not crowded, turning as needed for even color, until deeply golden and crisp. Drain briefly so they stay light and crackly.
6. Pile the hot pastels onto a platter, spoon the {kaani} alongside, and finish with a fresh squeeze of {lemon} for bright lift against the rich fried crust.