Cape Verdean Pastel Recipe

• 2 cups all-purpose flour
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon baking powder
• 2 tablespoons unsalted butter, cold and diced
• 1/2 cup cold water (plus more as needed)
• 1 large egg, beaten (for sealing and brushing)
• 8 ounces fresh white fish fillet (such as cod), finely chopped
• 1/2 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 small red bell pepper, finely diced
• 1/4 cup fresh parsley, finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon fine sea salt (for filling)
• Vegetable oil, for deep frying
• Lemon wedges, for serving

Cape Verdean Pastel Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon fine sea salt, and 1/2 teaspoon baking powder.
2. Add 2 tablespoons cold, diced unsalted butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add 1/2 cup cold water, mixing with your hands until a smooth, firm dough forms. If needed, add a little more water, 1 tablespoon at a time, until the dough comes together.
4. Knead the dough on a lightly floured surface for about 3 minutes until smooth. Cover with plastic wrap and let rest for 30 minutes.
5. Heat 1 tablespoon extra-virgin olive oil in a skillet over medium heat. Add 1/2 small diced yellow onion and sauté for 2 minutes until softened.
6. Add 2 minced garlic cloves and 1/2 small diced red bell pepper to the skillet. Cook for another 2 minutes, stirring frequently.
7. Add 8 ounces finely chopped fresh white fish fillet to the skillet. Cook, stirring, for 3-4 minutes until the fish is opaque and cooked through.
8. Stir in 1/4 cup chopped fresh parsley, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon crushed red pepper flakes, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon fine sea salt. Cook for 1 more minute, then remove from heat and let the filling cool completely.
9. Divide the rested dough into 12 equal pieces. Roll each piece into a ball.
10. On a lightly floured surface, roll each ball into a thin circle about 4-5 inches in diameter.
11. Place about 1 tablespoon of the cooled fish filling in the center of each dough circle.
12. Brush the edges of the dough circles with beaten egg.
13. Fold each circle in half to form a half-moon shape, enclosing the filling.
14. Press the edges firmly together, then crimp with a fork to seal completely.
15. Pour vegetable oil into a deep, heavy-bottomed pot to a depth of about 2 inches. Heat the oil to 350°F (175°C).
16. Carefully add a few pastéis at a time to the hot oil, frying for 2-3 minutes per side until golden brown and crisp.
17. Use a slotted spoon to transfer the fried pastéis to a plate lined with paper towels to drain excess oil.
18. Serve the pastéis hot with lemon wedges on the side.