Pastel de Atum | Delicious Cabo Verdean Tuna Empanadas

canned tuna

🥗Healthier: canned salmon

💰Cheaper: canned sardines

Canned salmon offers similar nutrition while sardines are often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber and nutrients, while corn flour can be cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point, while vegetable oil is often cheaper.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with less fat, while processed cheese is often less expensive.

Start by making the filling in a pot on high heat; add oil, onion, garlic, and peppers, and cook for around 7 minutes until caramelized.

Add 3 tins of drained Spanish tuna to the pot and break up large chunks.

Add seasonings: salt, black pepper, onion powder, paprika, and garlic powder; mix and cook for 3 minutes on low heat.

Stir in chopped coriander and remove from heat; transfer to a bowl and let cool completely.

In a bowl, combine water, baking powder, salt, oil, and 1 egg; mix well.

Add all-purpose flour and mix until a dough forms; knead for about 5 minutes until smooth.

Divide the dough into 8 equal parts and shape into balls; cover and let rest for 30 minutes at room temperature.

Dust a dough ball with flour, press it out by hand, and roll it with a rolling pin until thin and round.

Place a portion of filling in the center of the dough disc, fold over to create a half-moon shape, and seal the edges by pressing together or crimping with a fork.

Preheat vegetable oil in a pot to 170 degrees Celsius (340 degrees Fahrenheit).

Fry the pastels for about 4 minutes, flipping every minute until golden brown; drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens