Main
Pastel com diabo dentro, Cape Verdean fried tuna pastries
- Preparation time
- 50 min
- Servings
- 4 servings (~12 pieces)
Ingredients
- Flour — to buy300 g
- Tuna — to buy250 g
- Onion — to buy1
- Chili pepper — to buy1
- Tomato — to buy1
- Egg — to buy1
- Neutral oil — to buy500 ml
Preparation
In a bowl, mix the flour with a pinch of salt, make a well and pour in 200 ml of warm water little by little while kneading, until you get a smooth, supple dough.
Cover the dough with a damp cloth and let it rest 20 minutes at room temperature to relax.
Meanwhile, sauté the sliced onion and chili in a splash of oil for 3 minutes, add the diced tomato and let it stew 5 minutes.
Flake the drained tuna into the pan, mix well and let cool off the heat: this is the devil that gives the pastel its name.
Roll out the dough very thinly and cut circles about 12 cm across.
Spoon a tablespoon of filling onto the centre of each circle, brush the edges with beaten egg, fold into a parcel and seal firmly by pressing with a fork.
Heat the frying oil to 175°C and fry the parcels 3-4 minutes per side until golden and crisp.
Drain on paper towel and serve hot, a staple of Cape Verdean celebrations.