How to Make CAPE VERDEAN PASTEL | EMPANADAS

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option while canned tuna is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is cost-effective.

cornmeal

🥗Healthier: quinoa flour

💰Cheaper: all-purpose flour

Quinoa flour is healthier, and all-purpose flour is often less expensive.

black pepper

🥗Healthier: white pepper

💰Cheaper: paprika

White pepper is a milder alternative, while paprika adds color and flavor.

Welcome and introduction to the recipe.

Use 3 small cans of tuna instead of one large can.

Add about 6 cloves of minced garlic and 1/2 diced onion to the mix.

Season with salt, black pepper, and a whole package of saison.

Add 8-10 dashes of hot sauce for flavor.

Chop fresh parsley and add to the mixture.

Mix all ingredients together with a wooden spoon.

Heat about 3 tablespoons of olive oil in a pan over medium heat.

Add the tuna mixture to the pan and sauté until dry, about 10-15 minutes, stirring constantly.

Let the mixture cool for 10-15 minutes before assembling the pastéis.

Use Goya discs for the dough, cutting them in half to create 20 discs.

Take one disc, stretch it slightly, and add a spoonful of the tuna mixture.

Fold the disc over and seal the edges with fingers and a fork, poking holes on top.

Repeat the process for all discs before frying.

Heat canola oil in a pan to about 2 inches deep over medium to low heat.

Fry the pastéis in batches until golden brown, flipping as needed.

Drain on paper towels to absorb excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens