Pastel Com Diabo Dentro (pastry With The Devil Inside)

The will of natural man is the worst part about him. The worst thing he has, the greatest enemy he has, is his own heart and will. It is the corrupt will of a man that keeps him under the power of his sins, and keeps him off the power of an ordinance that would procure his everlasting good. I speak it the rather to dash that dream of wicked men, when they do ill, and speak ill, yet (say they), “my heart is good.” No, truly, if thy life be naught, thy heart is worse. It is the worst thing thou hast about thee… The deceitfulness of the heart is above all; the masterfulness of the heart is beyond all that we can conceive. A man may discern a man’s life, “but the heart is deceitful above all things and beyond cure.” The will of man is uncontrollable, it will stand out against all reasons and arguments, and nothing can move the will except God work upon it.

Thomas Hooker

CATEGORY	CUISINE	TAG	YIELD
Seafood		Appetizers, Fish, Hot	4	Servings

INGREDIENTS

2		Sweet potatoes, unpeeled
1	c	Corn flour, see note** up
		to 2 c
1		Onion, finely chopped
2	T	Olive oil
1	lb	Fresh tuna, cooked
1		Tomato, chopped
2		Chili peppers, finely
		chopped or 1 tsp cayenne
1	t	Salt
		Oil for deep frying

INSTRUCTIONS

*For the corn flour, try a natural food store. You can make your own
by grinding corn meal in a food processor until it is extremely fine.
To make the pastry, wash the potatoes well and boil until they are
very tender. Spin them, skins and all, in a blender or food processor
until they make a smooth paste, or mash thoroughly in a large bowl,
making sure to get out all the lumps. Slowly add the corn flour,
blending it in with your hands or a wooden spoon to make a stiff
dough. The moisture of the potatoes will determine how much corn  flour
you need, but the mixture should resemble biscuit dough or pie  pastry
(although it will be somewhat coarser). If the dough becomes  too dry,
add a few spoons of the water in which the potatoes were  cooked. Roll
into a ball, wrap in a damp, lint-free cloth, and chill  while
preparing the filling.  Saute onions in the oil until they become
transparent. Flake the tuna  and mix with the onions and the remaining
ingredients. If you like  hot food, you may wish to double or triple
the amount of hot pepper.  Unwrap the dough and spread the damp towel
on flat surface. Working  on top of it, tear off golf ball size pieces
of the dough and roll  them into circles aout 1/8" thick and 4 to 5
inches in diameter. Put  a tablespoonful of the tuna filling on half
the dough circle, fold  the other half over and pinch the edges to
seal.  In a deep, heavy pot or deep fryer, heat the oil for frying
until a  test piece of dough sputters vigorously. They can be deep
fried or  fried in a couple of inches of oil, turning to cook both
sides. Fry 2  or 3 at a time. The oil is the right temperature when a
test turnover  becomes golden brown after frying about 3 minutes on
each side. Drain  on absorbent toweling and serve immediately. Plan to
serve 3 to 4  turnovers per person. Recipe makes 14 to 16.  Note:
Recipe said canned tuna could be substituted but recommended  using the
fresh.  Recipe by: unknown cookbook,  a recipe from Cape Verde  Posted
to MC-Recipe Digest by Mardi Desjardins  <amdesjar@mb.sympatico.ca> on
Feb 2, 1998

A Message from our Provider:

“Jesus: he understands”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 980 Calories From Fat: 577 Total Fat: 64.1g Cholesterol: 206.6mg Sodium: 1373.6mg Potassium: 845.5mg Carbohydrates: 28.1g Fiber: 3.5g Sugar: 1.8g Protein: 69.7g