Cape Verdean Pastel Recipe - Pastel de Atum
These Cape Verdean Pastel de Atum are stuffed with imported canned tuna and seasonings, then fried until golden. This recipe uses store-bought empanada discs and yields 20 pieces. Feel free to double or triple the recipe as needed.
Servings: 20 pieces
Calories: 300kcal
Ingredients
- 2 13.58 cans of imported tuna packed in olive oil
- 1 small yellow onion diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- 1 teaspoon paprika
- 1 packet of sazon (con azafran) or 2 teaspoons of annatto, optional
- few springs of fresh parsley or cilantro chopped
- 20 store-bought empanada discs thawed
- 1 cup of canola oil for frying
Instructions
Prepare the Tuna:
- In a non-stick or cast iron skillet, heat 2 tablespoons of olive oil over medium-low heat and add the diced onions. Saute for 1-2 minutes, until fragrant.
- Add the tuna to the skillet and break it apart using a wooden spoon. Add your dry seasonings and cook the tuna for 5-10 minutes. Use your spoon to move the tuna around the skillet so it cooks evenly. You will notice some of the moisture is drying out. Tuna should dry out a little but still be soft.
- Remove the skillet from heat, add your parsley to the skillet and toss it with the tuna.
Assemble and fry the pastel:
- Place the unwrapped discs on a work surface and spoon 2 tablespoons of tuna into center of each disc.
- Fold each disc over and use the tines of a fork to press and seal the edges. If the edges are dry, moisten your index-finger with a tiny amount of water and dampen the edges. Flip the pastel over and repeat on the other side.
- Heat 1 cup of canola oil to 325°F and drop 4-5 pastel into the oil at a time. Be careful not to crowd the pan with too many pastel.
- Fry each pastel for 1-2 minutes on each side, or until they're golden in color. Transfer the fried pastel to a paper towel lined plate, or wire cooling rack.
- Serve the pastel warm or at room temperature with few drops of hot-sauce, if desired.
Notes
Pastel can be stored for 1-2 days at room temperature in a ziploc bag or plastic container. Pastel can be baked instead of fried at 375 degrees F for 18-20 minutes.
Brush with egg wash or spray with cooking spray so that they turn golden in color.
Leftover tuna can be refrigerated for 2-3 days. You can substitute regular, American tuna for imported if needed. Try to find tuna packed in olive oil.
Nutrition
Calories: 300kcal