How to Make Cape Verdean Pastels – Pastels de Atum – Tuna Empanadas – Delicious And Easy Recipe!
How to Make Cape Verdean Pastels – Pastels de Atum – Tuna Empanadas – Delicious And Easy Recipe!
We show you how to make Cape Vedean Pastels. A crunch, tasty snack made with canned tuna, onions, herbs and spices, then wrapped in empanada dough and fried to a golden crisp. These are delicious and easy to make. Perfect for parties or as an appetizer, these are a traditional favorite from Cabo Verde. Think of them as Portuguese style, or…
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My Tia Ines makes outstanding tuna pastels I could live on them!
Tuna Empanadas (Pastels)
20 6-inch Goya empanada discs – cut in half
3 5 oz cans chunk light tuna
2 packets goya Sazon seasoning
2 eggs beaten
3 tblsp minced garlic – fresh or jarred
1 small onion finely diced
½ cup fresh parsley chopped fine
1 – 2 tsp salt added to taste
½ tsp ground black pepper
½ tsp garlic powder
Hot sauce to taste (optional) we prefer goya, siracha, or piri-piri
2 – 3 tblsp olive oil
4 – 6 cups canola oil – enough for at least 2 inches of oil in your pan
Sheet pan or platter with paper towels to absorb oil after cooking
Mix all ingredients together in a bowl except the olive and canola oils.
In a 12” skillet add the olive oil and begin heating. Olive has a low smoking temperature so do not overheat.
Add the mixture to the heated olive oil and cook for about 10 minutes over medium heat until the onions are clear and the mixture begins to feel a bit dry. Adjust seasoning levels to taste at this time and let mixture cool for at least 15 minutes.
Cut the wraps in half and once the mixture has cooled add about 1 tsp to each empanada. Do not overfill as you want enough of an edge to press together then compress with a fork to keep empanadas from opening while cooking. If needed slightly moisten the wrap at the edge while you seal the two halves together to assist with a better seal.
In a large deep pan or wok heat the canola oil to 375F or until a drop of water bounces around the surface of the oil. Add no more than 4 or 5 empanadas to the oil at one time. Heat and flip them as they cook in the oil. Cook till a golden brown on the outside. Time will vary depending on the temperature of your oil. Place heated empanadas on the paper towels to drain the oil. Cook in batches until done.
Makes about 35 – 40
I would've liked a written recipe to accompany the video!