Entree: Cape Verde – Central Culinary Region – Pastel com Diabo Dentro (Pastry with the Devil Inside)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 10 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt
- 3 tbsp (45 ml) vegetable oil (dough)
- 1 cup (240 ml) warm water
- 1 large egg, beaten, approx. 50 g
- 2 tbsp (30 ml) vegetable oil (for filling)
- 12 oz (340 g) canned tuna, drained
- 1 medium onion, finely chopped (about 150 g)
- 2 cloves garlic, minced (about 6 g)
- 1-2 small hot red chiles (malagueta or bird's eye), minced
- 1 medium tomato, diced (about 150 g)
- 1 tbsp (15 ml) tomato paste
- 1 bay leaf
- 1 tsp (2 g) smoked paprika
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- Salt and black pepper to taste
- Vegetable oil for deep frying, about 2 cups (480 ml)

Instructions

1. Make the dough: in a bowl combine flour and salt, stir in 3 tbsp (45 ml) vegetable oil, then gradually add warm water (1 cup / 240 ml) and the beaten egg (approx. 50 g) until a smooth, pliable dough forms. Knead 5 minutes, cover, and let rest 30 minutes.
2. Prepare the filling: heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Sauté the chopped onion (about 150 g) until translucent, then add minced garlic (about 6 g) and minced chiles and cook 1 minute.
3. Add the diced tomato (about 150 g) and tomato paste (1 tbsp / 15 ml); cook until tomato softens and mixture thickens slightly, about 5 minutes.
4. Stir in the drained tuna (12 oz / 340 g), bay leaf, smoked paprika (1 tsp / 2 g), chopped cilantro or parsley (2 tbsp / 8 g), and 2 tbsp (30 ml) water if needed. Season with salt and black pepper. Cook 2–3 minutes, remove bay leaf, and let the filling cool to room temperature.
5. Roll and assemble: divide dough into 6–8 equal pieces. On a lightly floured surface, roll each piece into a thin circle about 6–7 inches (15–18 cm) across. Spoon about 2–3 tbsp (30–45 ml) cooled filling onto one half of each circle, leaving a border.
6. Fold the dough over the filling to form a half-moon, press edges to seal, then crimp with a fork to ensure they are tightly closed. Repeat until all pastéis are formed.
7. Heat vegetable oil in a deep pan to 350°F (175°C). Fry the pastéis in batches until golden and crisp, about 3–4 minutes per side, turning once. Drain on paper towels.
8. Serve hot with extra piri‑piri or lime wedges if desired.