How to Make CAPE VERDEAN PASTEL | EMPANADAS
Cape Verdean Pastel Recipe
I'm Cape Verdean and growing up my favorite snack my mother would make was pastel. When I was old enough to learn, my mom taught me how to make it, And now I make it regularly and share it with my friends and family. Everyone I have made it for absolutely love it! Maybe not as much as me, but pretty close. It's deep-fried dough stuffed with a spicy tuna mixture with the flavors of the Cape Verde islands. It tastes amazing!!! I'm sure a lot of people reading this blog post have never heard of Cape Verde. Don't worry I get that a lot! The majority of the time I just tell people to google it! But I will save you the trouble.
Cape Verde or Cabo Verde is an island country of 10 volcanic islands in the central Atlantic Ocean off the coast of West Africa. The islands were discovered and colonized by the Portuguese in the 15th century and was a trading center for slaves and later important in the coaling, whaling, and transatlantic shipping industries. Cape Verde obtained its independence in 1975. The majority of the Cape Verdean population is from a mix of European and Africa descent (A mix of African, Portuguese, Italian, French, and English).
Ingredients:
Will yield 40 pastels.
2 pkg. Goya pastry Disc
1 lg. Can of Solid White Tuna (or three small cans, which I used)
2 eggs
1 small yellow onion finely chopped
4-5 garlic cloves minced (I love a lot of garlic in my recipes)
8-10 dashes of Cholula Hot sauce (can add more depending on desired spiciness)
¼ cup of Fresh Parsley finely chopped
1 pkg of sazon
canola oil
Olive Oil
*Cut discs in half to make 40 pastels
*For this recipe I recommend a deep fryer (with the oil preheated to 350). If you don't have a deep fryer, no worries. You can make it in a pan. But sure it's a deep frying pan (I used a wok, It works just as good)(. You want to put enough oil so the pastels are submerged when frying! I recommend Canola oil for frying and put about 2-3 inches of oil and heat the oil on medium to low heat. Make sure the oil is completely heated before frying.
Directions:
Mix the tuna, 2 eggs, garlic, Cholula hot sauce, onion, parsley, paprika, Sazon. (Mix like your making scrambled eggs, making sure all the ingredients are well mixed and combined and your tuna is broken up)
In a preheated frying pan (on low to medium-low, with a generous amount of olive oil. Cook the tuna mixture. Stirring frequently until the mixture is dry. This will take about 10-15 mins. Then Set aside to cool.
Take another deep frying pan and fill it with canola oil. Enough to cover the pastels (about 2-3 inches high) and heat on medium to low heat
Make sure the Goya pastry discs are thawed prior to making. You are going to cut them in half! Each package comes with 10 discs and it will yield 20 pastels. After cutting the disc take half and stretch it a little using your fingers!
Take a spoonful of the tuna mixture and place it in the center of the disc and fold over. Taking a fork, seal the sides, and then poke a couple of holes on top just enough to let the air out when frying.
Do this until all the discs are filled and sealed leaving them on a serving platter.
Fry them in the preheated pan turning to make sure both sides are golden brown.
When they are done, drain them with a slotted spoon or tongs and put them on a plate lined with paper towels to absorb the grease!
Continue frying up in batches until all the Pastel are done!
Pastel can be eaten warm or cold! After you try them once, this will be your go-to appetizer for parties and get-togethers with family and friends. After eating one, you will notice how quickly they disappear. They are just as addictive as chocolate or potato chips!
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UH of Hilo Focus on Ag HawCC Culinary Arts AG 194E Feb 17, 2005
UH of Hilo Focus on Ag HawCC Culinary Arts AG 194E Feb 17, 2005
Host Professor Jack Fujii
Guests: HawCC Culinary Arts; Alan Okuda, Phillip Pranyal, Curtis Ni'ipali, Rosie Colon, Enmai Kao, Nana Jack, Catherine Fonseca, Dwayne Ishii
Recipes: Korean Fried Ahi with sauce, Partially Bread Mahi mahi with seafood cocktail sauce, Ono saute with seafood butter, Portuguese style fish, Stuffed Papya with Apple Macadamia Waldorf Salad, Rubbish Fish Seafood Platter.
Filmed at the Edwin H. Mookini Library on Feb 17, 2005
No Eggs! The Easiest Recipe for the perfect donuts!
Hello lovelies, this recipe is super simple you won't even believe it lol and it it gives you that yummm, soft to tear donuts, you will loveeee this. I hope you give it a try.
White serving bowl:
Clear glass mixing bowl:
Glass measuring jar:
Non-stick Frying pan:
Ingredients:
-3 cups all purpose flour + 1/4cup to add
-1 cup warm milk
-1 tsp active dry yeast
-3tbsp sugar
-1tsp salt
-2 tbsp unsalted butter, softened
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With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
Ingredients:
puff pastry - 500 g (17.64 oz)
melted butter - 30 g (1 oz)
boiled potatoes - 2 pieces
canned red beans - 50 g (1.76 oz)
canned corn - 50 g (1.76 oz)
sour cream - 40 g (1.4 oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
olive oil - 20 ml (0.7 fl oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 4 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
puff pastry - 500 g (17.64 oz)
butter - 30 g (1 oz)
boiled potatoes - 2 pieces
red bell pepper - 1 piece
canned corn - 50 g (1.76 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 6 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
for the sauce:
onion - 1 piece
garlic - 2 cloves
parsley - 10 g (0.35 oz)
butter - 30 g (1 oz)
oil - 20 ml (0.7 fl oz)
whipping cream - 400 ml (13.5 fl oz)
white wine - 100 ml (3.4 fl oz)
salt - 8 g (0.29 oz)
black pepper - 5 g (0.18 oz)
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How to make a canned fish at home
#fish #tunafish #cannedfish
How to make a canned fish at home
I wish you'll try this recipe and let me know how you like it.
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PASTEIS DE BACALHAU - Portuguese Salt Cod Cakes
PASTEIS DE BACALHAU - Portuguese Salt Cod Cakes
Today I'm going back to my roots and I'm going to show you a traditional Portuguese snack.
They are super popular everywhere in Portugal, and there are even some cafes that specialize in them.
Have you ever tried them before?
RECIPE:
300g Cod
300g Potatoes
2 Garlic Cloves
Handfull Parsley
1 Onion
2 Whole Eggs
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