Appetizers
Pastéis de Atum (Cape Verdean Tuna Pastries)
Ingredients
- - Plain flour — 400 g (3.25 cups)
- - Water, warm — 200 ml (3/4 cup plus 1 tbsp)
- - Vegetable oil — 3 tbsp (dough) + for frying (3 tbsp plus frying oil)
- - Salt — 1 tsp (1 tsp)
- - Canned tuna, drained — 300 g (10.5 oz)
- - Onion, finely diced — 1 small (1 small)
- - Tomato, finely diced — 1 small (1 small)
- - Garlic, minced — 1 clove (1 clove)
- - Fresh parsley, chopped — 1 tbsp (1 tbsp)
Method
- Mix the flour, salt, oil and warm water into a smooth, elastic dough. Knead for 5 minutes, then rest covered for 20 minutes.
- Meanwhile, sauté the onion and garlic in a little oil until soft, then stir in the tomato and cook for 3–4 minutes.
- Fold in the tuna and parsley, season to taste, and set the filling aside to cool.
- Roll the dough thinly and cut into 12 cm rounds.
- Place a spoonful of filling on each round, fold over into a half-moon, and press the edges firmly to seal.
- Heat oil to 180°C (355°F) and fry the pastries in batches for 3–4 minutes until golden, turning once.
- Drain on paper towels and serve warm.
Introduction: Golden, crescent-shaped pastries filled with spiced tuna, pastéis de atum are a beloved snack sold at bakeries and beach stalls across the islands, especially popular in Mindelo and Praia as an afternoon treat.
Cultural Background: Golden, crescent-shaped pastries filled with spiced tuna, pastéis de atum are a beloved snack sold at bakeries and beach stalls across the islands, especially popular in Mindelo and Praia as an afternoon treat.
Tips: Seal the edges well with a fork or fingertips — a poor seal is the main cause of pastries bursting in the oil. Keep the filling well-drained; excess moisture makes the dough soggy and hard to seal.
Variations: Bake at 200°C (390°F) for 18–20 minutes instead of frying for a lighter version. Add a few chopped olives to the filling. Substitute the tuna with mashed chickpeas and sautéed vegetables for a vegetarian filling.
Storage: Refrigerate cooked pastries up to 2 days; uncooked assembled pastries freeze well for up to 1 month.
Reheating: Reheat in an oven at 180°C (355°F) for 8–10 minutes to restore crispness; avoid the microwave, which softens the pastry.
Nutrition: Approx. 180 kcal, 8 g protein, 18 g carbohydrate, 8 g fat per pastry.
FAQs:
Q: Can I make the dough ahead of time?
A: Yes, it can rest covered in the fridge for up to 24 hours before rolling.
Q: What oil is best for frying?
A: A neutral oil with a high smoke point, such as sunflower or vegetable oil. SEO Keywords pasteis de atum, cape verdean tuna pastry, crioulo appetizer recipe Image Prompt A platter of golden crescent-shaped fried pastries stacked with a wedge of lime on the side, warm and glistening.