Entree: Cape Verde – National Cuisine – Pastel com Diabo Dentro (Deep-fried savory pastry stuffed with a spicy, peppery tuna filling)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 3 cups (375 g) all-purpose flour
- 1 tsp (5 g) fine salt
- 1 tbsp (15 g) granulated sugar
- 8 tbsp (115 g) unsalted butter, cold and cubed
- 1 large egg plus 1 tbsp (15 ml) water for egg wash (approx. 50 g egg)
- 1/2 cup (120 ml) cold water, plus extra if needed
- 12 oz (340 g) canned tuna, drained
- 1 medium yellow onion, finely chopped (about 6 oz / 170 g)
- 1 small red bell pepper, finely diced (about 4 oz / 115 g)
- 2 cloves garlic, minced (about 0.2 oz / 6 g)
- 1–2 fresh malagueta or piri-piri chiles, finely chopped, or 1 tsp (5 g) crushed red pepper (adjust to taste)
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) tomato paste
- 1/4 cup (15 g) chopped fresh cilantro or parsley
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2.5 g) smoked paprika
- Salt and freshly ground black pepper to taste
- Vegetable oil for deep frying (enough for 2–3 inches / 5–7 cm depth in a pan)

Instructions

1. Make the dough: In a large bowl, whisk together flour, salt, and sugar. Rub in the cold butter with your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
2. Add the egg and 1/2 cup (120 ml) cold water and mix to form a smooth dough, adding a little more water if necessary. Form into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
3. Prepare the filling: Heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Sauté the onion and red pepper until softened, about 5–7 minutes. Add garlic and chiles and cook 1 minute until fragrant.
4. Stir in the tomato paste, cumin, and smoked paprika, cook 1–2 minutes, then add the drained tuna and break it up with a spoon. Cook until heated through and combined, about 3 minutes. Taste and season with salt, pepper, and cilantro or parsley. Remove from heat and let cool.
5. Roll out dough on a lightly floured surface to about 1/8 inch (3 mm) thickness. Cut into rounds about 5–6 inches (12–15 cm) in diameter.
6. Place about 2–3 tbsp (30–45 ml) of the cooled filling onto each round, leaving a 1/2 inch (1.3 cm) border. Brush the border with a little beaten egg, fold the dough over to form a half-moon, and crimp edges with a fork to seal.
7. Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry the pastéis in batches until golden brown and crisp, about 2–3 minutes per side. Drain on paper towels.
8. Serve hot or warm with extra chopped cilantro and slices of lime or a vinegar-based dipping sauce if desired.