Cape Verdean Tuna Pastels

Adilson:

We use empanada dough because it’s easier to freeze. Different cultures have different resources which makes it easier for them. Growing up in Cape Verde made me eat a lot of home made dishes, the most common dish was pastel. Every home, party and event I went to I was greeted with pastel. It’s easy to make, easy to eat, easy to clean because there is nothing left behind. We mainly use tuna because we’re on an island and it’s easy to fish, also we grow and make our own dough.

Advania:

Pastel is a dish that is a really good mix of my country’s main exports: salt and fish (tuna). Being a set of islands, my country is one that is surrounded by large bodies of water so they are in abundance. The flavors remind me of summer parties and baby showers where foil pans full of pastel are everywhere. It was originally a Brazilian/Portuguese dish, but was adopted by and reconstructed by Cape Verdeans during Portuguese rule. At parties, before getting a plate of food, I would go to the appetizer table and grab a couple for my cousins and I. Pastel has always been a comfort food, even as a kid. It was cheap, easy to make, and reminded me of family when I needed it. 

When testing the dish, we altered the dough to a more traditional hispanic empanada dough. It is easier to make in large quantities and assembles faster. My team communicated our different methods to find a suitable solution and problem-solved until one worked. It felt good to work together to make a good change with everyone’s ideas. I love this dish and would love for others to love it, too.