Pastel com Diabo DentroTuna and Sweet Potato Pastries
These Cape Verdean pastries have a thin, crisp shell and a soft savory filling of tuna, sweet potato, onion, and hot chili. They are traditionally served as a hot snack, with the sweetness of the potato balancing the heat inside.
Prep
45m
Cook
25m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 320gAll-Purpose Flour
- 180mlWater
- 6gSalt
- 20mlVegetable Oil
Filling
- 420gSweet Potato (peeled and cut into chunks)
- 260gCanned Tuna (drained)
- 140gOnion (finely chopped)
- 8gGarlic (crushed)
- 8gMalagueta Chili (finely chopped)
- 2gBlack Pepper
- 4gSalt
- 15mlVegetable Oil
Pastries
- 700mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the all-purpose flour and salt. Add the water and vegetable oil and knead until smooth. Cover and let rest.
- 02
Boil the sweet potato until tender, drain, and mash.
- 03
Heat the vegetable oil in a small pan. Add the onion and cook until soft, then add the garlic and malagueta chili.
- 04
Stir in the canned tuna, black pepper, and salt. Fold in the sweet potato and cool completely.
- 05
Roll the dough thinly, cut it into rounds, add the filling, fold, and seal the edges firmly.
- 06
Heat the vegetable oil to 180°C (356°F).
- 07
Fry in batches until golden and crisp, then drain and serve hot.
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