Pastel com Diabo Dentro — 'pastry with the devil inside' — are small, crispy deep-fried pastry parcels filled with spiced tuna, tomato, and the Diabo (devil): a fiery bird's eye chilli. These ubiquitous street snacks are sold at markets, bars, and beaches across the islands.
Serves 12
Mix flour, salt, and warm water into a firm dough. Knead 5 minutes until smooth. Rest covered for 20 minutes.
Combine tuna, tomato, chilli, and a pinch of salt in a bowl. The filling should be fairly dry — drain any tomato liquid.
Roll dough thin (2 mm). Cut into 10 cm rounds. Place a heaped teaspoon of filling on one side, fold over, and crimp edges firmly with a fork.
Deep-fry at 180 °C for 3–4 minutes, turning once, until deeply golden. Drain on paper and serve hot.
A dry filling prevents soggy pastry — squeeze out any excess moisture.
Seal edges well or the filling will burst in the oil.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add chopped hard-boiled egg to the filling for a more substantial pastel.
Bake at 200 °C for a lighter version, though less crispy.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Best eaten fresh. Reheat in an oven at 180 °C for 8 minutes — do not microwave.
Pastéis are Portuguese in origin, but the Cape Verdean version with its chilli-charged tuna filling developed its own identity over centuries of fishing culture. The dramatic name is a testament to the heat inside.
Very spicy with bird's eye chillies. Use half a mild chilli or paprika for a milder version.
Yes — cook and flake fresh tuna, season with salt, and proceed as above.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (60g / 2.1 oz) · 12 servings total
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