Pastels are Senegal's beloved fried fish pastry — thin, crispy pastry pockets filled with a fragrant mix of fish, onions, parsley, and scotch bonnet, then deep-fried to a shattering golden crust. They are one of the most popular street foods and party snacks in Senegal, found everywhere from market stalls to upscale catering spreads.

The pastry for pastels is similar to an empanada or samosa wrapper — a simple shortcrust made with flour, butter, and water that fries to a dry, crispy shell that shatters when bitten. The fish filling is kept simple but well-seasoned, with fresh parsley and garlic providing the dominant aromatics. Some versions add grated carrots or diced tomatoes to the filling.

Pastels reflect Senegal's complex culinary history and the influence of French colonial cuisine on Senegalese pastry and cooking techniques. They are sold by women street vendors throughout Dakar and are a staple of Senegalese celebration food. They pair perfectly with tamarind sauce or a simple tomato-scotch bonnet dip.