Cape Verdean Tuna Pastel (Pastel de Atum) Recipe
A traditional Cape Verdean snack, Pastel de Atum features savory tuna filling seasoned with aromatic spices and fresh herbs, wrapped in crispy fried empanada discs. Perfect as an appetizer or party treat, these golden turnovers offer a delightful blend of tender tuna and flavorful spices encased in a crunchy pastry shell.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 20 pastel
- Category: Appetizer
- Method: Frying
- Cuisine: Cape Verdean
Ingredients
Tuna Filling
- 2 (13.58 oz) 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 sazon (con azafran) or 2 teaspoons annatto (optional)
- Few sprigs fresh parsley or cilantro, chopped
Assembly and Frying
- 20 store-bought empanada discs (thawed)
- 1 cup canola oil (for frying)
Instructions
- Prepare the Tuna: Heat 2 tablespoons of olive oil in a non-stick or cast iron skillet over medium-low heat. Add diced onions and sauté for 1-2 minutes until fragrant.
- Cook Tuna and Seasonings: Add the drained tuna to the skillet and break it apart with a wooden spoon. Sprinkle on salt, garlic powder, black pepper, onion powder, paprika, and optional sazon or annatto. Cook for 5-10 minutes, stirring occasionally to evenly dry out the mixture but keep it soft.
- Add Herbs: Remove the skillet from heat, stir in the chopped parsley or cilantro, mixing well with the tuna filling.
- Assemble the Pastel: Lay the empanada discs on a clean work surface. Spoon about 2 tablespoons of tuna filling into the center of each disc.
- Seal the Edges: Fold each disc over the filling to form a half-moon shape. Press the edges firmly with the tines of a fork to seal completely. Moisten edges with a little water if needed to help seal, then repeat pressing on both sides.
- Heat Oil: In a deep pan or skillet, heat 1 cup of canola oil to 325°F (160°C), suitable for frying.
- Fry the Pastel: Carefully add 4-5 pastel at a time to the hot oil, avoiding overcrowding. Fry each for 1-2 minutes per side or until golden brown and crispy.
- Drain and Serve: Remove fried pastel with a slotted spoon and place on paper towels or a wire rack to drain excess oil. Serve warm or at room temperature, optionally with a few drops of hot sauce.
Notes
- Ensure empanada discs are thawed before assembling to prevent cracking.
- Adjust seasoning according to taste; you can omit sazon or annatto for a milder flavor.
- Frying temperature should be maintained around 325°F to avoid burning while ensuring crispy texture.
- Reheat leftover pastel in an oven or air fryer to retain crispiness; avoid microwaving to prevent sogginess.
