Pastel com diabo dentro recipe

Cape Verdean turnover whose shell is mashed sweet potato and cornmeal rather than wheat, stuffed with tuna and malagueta chilli — the devil of the name.

1 hour and 40 minutesmedium12 ingredients

Ingredients

• 400 g fresh tuna
• 3 malagueta chillies
• 700 g sweet potatoes
• 250 g fine cornmeal
• 150 g onion
• 3 clove garlic
• 200 g tomatoes
• 1 bay leaf
• 1 lime
• 2 tbsp olive oil
• 1000 ml oil for frying
• 1 tsp salt

How to make Pastel com diabo dentro

1. Boil 700 g of unpeeled sweet potatoes until a knife slides in, about 25 minutes. Keep 200 ml of the cooking water.
2. Peel them while hot and mash smooth, then work in 250 g of fine cornmeal a handful at a time, adding splashes of the cooking water until the dough is soft and stops cracking when you press it. Rest it 10 minutes.
3. For the filling, fry 150 g of chopped onion and 3 chopped garlic cloves in 2 tbsp of olive oil for 5 minutes, then add 200 g of diced tomato, 1 bay leaf and 3 chopped malagueta chillies.
4. Add 400 g of cooked flaked tuna, 1 tsp of salt and the juice of 1 lime. Cook 10 minutes until dry, then let it cool. Taste: it should be clearly hot.
5. Take golf-ball pieces of dough and flatten them between two sheets of plastic into 12 cm discs, 3 mm thick. The dough has no gluten and tears easily, so do not try to roll it like pastry.
6. Put 1 tbsp of filling on one half, fold over and press the edges shut, sealing with a fork.
7. Fry in oil at 180 °C for about 3 minutes a side until deep golden, turning once.
8. Drain on paper and eat hot.

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