«

»

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 - 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.
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
  • ¾ tablespoon melted butter
  • 2 - 3 cups fine polenta, as needed to form a dough
For filling (makes enough for 16 pastries)
  • ¾ 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
Instructions
For pastry
  1. 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.
  2. Form the dough into a ball and chill for one hour.
For filling
  1. 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.
  2. Toss with the tuna, tomatoes, and salt. Allow the mixture to cool and reserve.
To assemble
  1. On a lightly floured surface roll the dough out 3 mm thick. Cut the dough into sixteen x 8 cm circles.
  2. 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. (The pastéis can be made several hours in advance.)
To cook the pastéis
  1. Heat the vegetable oil to 185°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
  1. Serve each person 2 turnovers, cut in half, garnished with minced chives.
Nutrition Information
Calories: 2328 Fat: 56g Saturated fat: 13g Unsaturated fat: 38g Carbohydrates: 300g Sugar: 28g Sodium: 2792mg Fiber: 34g Protein: 164g Cholesterol: 477mg
 

Comments and Feedback

Be the First to Comment!

avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
  Subscribe  
Notify of
Latest posts
 
Mac and Cheese Soup Choy Sum French Style Sorrel Soup Glazed Tuna with Stir Fried Greens Macaroni and Cheese Hawaiian Style Macaroni Salad
 
Top 10 Recipes
 
Chicken Parmigiana KFC Pepper Mayo Clamato Juice Outback Steakhouses Steak Seasoning How to Make Basic Fritter Batter The-Aussie-Egg-And-Bacon-Pizza
 
Food & Health
 
superfood Fish and Shellfish Poisoning Fish and Shellfish Poisoning Rockmelon Ripe Tomatoes Mercury in Fish
 
Event & Food Days
 
 
follow on Facebook
 
Follow Our Cook
 
 
loading...
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie