Entree: Cape Verde – Northern Culinary Region – Pastel com Diabo Dentro (Fried savory turnover filled with a spicy tuna and vegetable mixture)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 10 min

Additional 30 min

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt
- 3 tbsp (45 ml) vegetable oil (for dough)
- 1/2 cup (120 ml) warm water, plus more as needed
- 1 large egg, approx. 1.8 oz (50 g) (for egg wash)
- 2 cups (480 ml) vegetable oil for deep-frying
- 12 oz (340 g) canned tuna in oil, drained
- 1 medium onion, about 5 oz (140 g), finely chopped
- 2 cloves garlic, about 0.21 oz (6 g), minced
- 1 small hot pepper (piri-piri or serrano), minced
- 1 medium tomato, about 5 oz (140 g), seeded and finely chopped
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) fresh cilantro, chopped
- 1 tsp (5 g) paprika
- 1/2 tsp (2 g) ground cumin
- 1 tsp (5 g) salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 hard-boiled eggs, chopped (optional), approx. 3.5 oz (100 g) total

Show original ingredient measurements

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt
- 3 tbsp (45 ml) vegetable oil (for dough)
- 1/2 cup (120 ml) warm water, plus more as needed
- 1 large egg, approx. 1.8 oz (50 g) (for egg wash)
- 2 cups (480 ml) vegetable oil for deep-frying
- 12 oz (340 g) canned tuna in oil, drained
- 1 medium onion, about 5 oz (140 g), finely chopped
- 2 cloves garlic, about 6 g, minced
- 1 small hot pepper (piri-piri or serrano), minced
- 1 medium tomato, about 5 oz (140 g), seeded and finely chopped
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) fresh cilantro, chopped
- 1 tsp (5 g) paprika
- 1/2 tsp (2 g) ground cumin
- 1 tsp (5 g) salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 hard-boiled eggs, chopped (optional), approx. 3.5 oz (100 g) total

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl combine flour and 1 tsp (5 ml) salt; mix in 3 tbsp (45 ml) vegetable oil and warm water until a smooth, elastic dough forms. Knead 3–5 minutes, cover and let rest 20–30 minutes.
2. Meanwhile heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Sauté onion until translucent, add garlic and minced hot pepper and cook 1 minute.
3. Add chopped tomato and tomato paste, simmer 3–4 minutes until softened. Stir in drained tuna, lemon juice, paprika, cumin, cilantro, salt, and pepper. Fold in chopped hard-boiled egg if using. Cook 1–2 minutes to marry flavors, remove from heat and cool.
4. Divide rested dough into 8 equal pieces. Roll each piece into a thin 7–8 inch (18–20 cm) circle on a lightly floured surface.
5. Place 2–3 tbsp (30–45 ml) of the tuna filling on one half of each circle, brush edges with beaten egg (approx. half of 1 large egg), fold over and press edges to seal, crimp with a fork.
6. Heat 2 cups (480 ml) vegetable oil in a deep skillet or pot to 350°F (175°C). Fry pastéis in batches, 2–3 minutes per side, until golden and crisp.
7. Drain on paper towels and serve hot. Traditionally served with additional hot pepper sauce or a simple salad.

1. In a bowl combine flour and 1 tsp salt; mix in 3 tbsp vegetable oil and warm water until a smooth, elastic dough forms. Knead 3–5 minutes, cover and let rest 20–30 minutes.
2. Meanwhile heat 2 tbsp olive oil in a skillet over medium heat. Sauté onion until translucent, add garlic and minced hot pepper and cook 1 minute.
3. Add chopped tomato and tomato paste, simmer 3–4 minutes until softened. Stir in drained tuna, lemon juice, paprika, cumin, cilantro, salt, and pepper. Fold in chopped hard-boiled egg if using. Cook 1–2 minutes to marry flavors, remove from heat and cool.
4. Divide rested dough into 8 equal pieces. Roll each piece into a thin 7–8 inch (18–20 cm) circle on a lightly floured surface.
5. Place 2–3 tbsp (30–45 ml) of the tuna filling on one half of each circle, brush edges with beaten egg (approx. half of 1 large egg), fold over and press edges to seal, crimp with a fork.
6. Heat 2 cups (480 ml) vegetable oil in a deep skillet or pot to 350°F (175°C). Fry pastéis in batches, 2–3 minutes per side, until golden and crisp.
7. Drain on paper towels and serve hot. Traditionally served with additional hot pepper sauce or a simple salad.