FoodieAtlas
Recipes around the World
Golden, crispy pastry yields to reveal a spicy meat filling studded with peppers and olives, each bite balanced with savory cumin and paprika. "Devil inside" refers to the heat and excitement within Cape Verdean cuisine. These fried turnovers appear at celebrations and street corners alike, a snack that merges Portuguese pastry techniques with island spices.
In a large skillet, heat the vegetable oil over medium heat.
Add the finely minced beef or pork and cook until browned.
Add the chopped onion, garlic, red bell pepper, and green bell pepper. Cook until the vegetables are softened.
Stir in the chopped tomato, tomato paste, paprika, cumin, black pepper, and salt.
Cook for about 5-7 minutes, until the mixture is well combined and the flavors have melded together.
Stir in the sliced olives. Remove from heat and let cool.
In a large bowl, mix the flour and salt.
Cut in the chilled butter until the mixture resembles coarse crumbs.
Gradually add cold water, a little at a time, until the dough comes together. It should be soft but not sticky.
Turn the dough out onto a lightly floured surface and knead gently until smooth. Wrap in plastic wrap and refrigerate for about 30 minutes.
Preheat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
Roll out the dough on a floured surface to about 1/8 inch thickness.
Cut out circles of dough using a cookie cutter or glass (about 4-5 inches in diameter).
Place a spoonful of the filling in the center of each dough circle.
Fold the dough over to form a half-moon shape and press the edges together to seal. Use a fork to crimp the edges, if desired.
Brush each pastel with the beaten egg.
Fry the pastéis in batches in the hot oil until golden brown and crispy, about 3-4 minutes per side.
Remove with a slotted spoon and drain on paper towels.
Serve warm as a delicious snack or appetizer.
Pastel Com Diablo Dentro translates to "pastry with the devil inside"—a reference to the spicy, flavorful meat filling wrapped in buttery pastry dough and fried until golden and crispy.
These pastries are Cape Verdean classics, reflecting the archipelago's blend of Portuguese colonial influence and African culinary traditions adapted to island ingredients and tastes.
Ground beef or pork, onion, garlic, red and green peppers, tomato paste, paprika, cumin, olives, and a butter-based pastry dough create the complete pastry.
Chill the dough thoroughly before rolling. Don't overfill the pastries or they'll burst. Keep oil at exactly 350°F for even browning. Fry in small batches and drain on paper towels.
Enjoy warm as a snack or appetizer with hot sauce for dipping, fresh lime, or a cooling coleslaw. They pair well with cold beer or a tropical beverage.