Cape Verdean Pastel com Diabo Dentro

Ingredients

• 1 lb sweet potato, peeled and cubed
• 1 cup fine cornmeal
• 1 tsp salt, divided
• 2 cans (5 oz each) tuna, drained
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1 to 2 chilies, finely chopped
• 2 tbsp vegetable oil, plus more for frying

Before you cook

• Boil the sweet potato cubes in salted water until very tender, about 15 minutes, then drain.
• Mash the sweet potato until smooth and let it cool slightly.

Steps

1. Mix the mashed sweet potato with the cornmeal and half the salt, kneading until you have a stiff, workable dough.
2. Heat 2 tablespoons of oil in a skillet over medium heat.
3. Add the onion and cook for 4 minutes, until softened.
4. Add the garlic and chilies and cook for 1 minute.
5. Add the tomatoes and remaining salt and cook for 5 minutes, until broken down.
6. Flake in the tuna and stir to combine, then remove from the heat and let cool.
7. Pinch off golf ball-sized pieces of the dough and roll each into a thin circle between two sheets of plastic wrap.
8. Spoon a tablespoon of the tuna filling onto one half of each circle.
9. Fold the dough over the filling and press the edges together to seal.
10. Heat 2 inches of oil in a deep pot to 350°F.
11. Fry the pastries in batches for 3 minutes per side, until golden brown.
12. Drain on paper towels and serve warm.