Pastel Com o Diabo Dentro – Cape Verdean Pastry with the Devil Inside


The filling may be as hot (devilish) as you like; just vary the amount of chillies added to the filling. Grilled fresh tuna gives the best results, but you may use high-quality canned tuna in a pinch. The pastry is a blend of cooked and puréed sweet potato, mixed with fine polenta.

Pastel Com o Diabo Dentro

Pastel Com o Diabo Dentro - Cape Verdean Pastry with the Devil Inside

The filling may be as hot (devilish) as you like; just vary the amount of chillies added to the filling. Grilled fresh tuna gives the best results, but you may use high-quality canned tuna in a pinch. The pastry is a blend of cooked and puréed sweet potato, mixed with fine polenta.
Course: Pastries
Cuisine: Cape Verdean
Prep Time: 1 hour 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes
Author: The Cook
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Ingredients

For pastry (makes sixteen x 8 cm circles)

  • 1 large sweet potato, unpeeled, cooked until very tender, and puréed to a smooth paste
  • 1 egg yolk, lightly beaten
  • tablespoon melted butter
  • 2 - 3 cups fine polenta, as needed to form a dough

For filling (makes enough for 16 pastries)

  • tablespoon olive oil
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 4 hot chilli peppers, minced, or to taste
  • 450 g fresh tuna fillet or steak, grilled to medium rare and cooled and sliced
  • 2 plum tomatoes, finely diced
  • 1 teaspoon salt
  • vegetable oil, for deep-frying
  • minced chives, for garnish

Recipe Instructions

For pastry

  • Mix the sweet potato purée in a large bowl with the egg yolk and melted butter. Mix in enough polenta to form a stiff dough. Add a few spoonfuls of the cooking water from the sweet potatoes if necessary.
  • Form the dough into a ball and chill for one hour.

For filling

  • Heat the olive oil over medium heat and sauté the onion until transparent. Add the garlic and saute another 30 seconds, then add the chillies and cook 2 minutes.
  • Toss with the tuna, tomatoes, and salt. Allow the mixture to cool and reserve.

To assemble

  • On a lightly floured surface roll the dough out 3 mm thick. Cut the dough into sixteen x 8 cm circles.
  • Place 2 teaspoons of the filling slightly off centre of each circle and fold over to enclose the filling. Press the edges firmly to seal. Reserve, covered and refrigerated. <em>(The pastéis can be made several hours in advance.)</em>

To cook the pastéis

  • Heat the vegetable oil to 185&deg;C and fry, in batches, 3 minutes per side, or until golden brown. Drain on paper towels, and keep warm until ready to serve.

Serving

  • Serve each person 2 turnovers, cut in half, garnished with minced chives.


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Nutrition

Serving: 2g | Calories: 394kcal | Carbohydrates: 56g | Protein: 19.01g | Fat: 9.97g | Saturated Fat: 3.077g | Polyunsaturated Fat: 5.9g | Monounsaturated Fat: 0g | Trans Fat: 0.103g | Cholesterol: 51mg | Sodium: 349mg | Potassium: 0mg | Fiber: 3.9g | Sugar: 4.61g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

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