Tuna pasties are a home-cooking classic, ideal as an appetizer, starter or for a quick and delicious dinner. With a crispy crust and tasty filling, these pasties are perfect for any occasion.
Ingredients (for 4 people):
- 16 wafers of dough for pasties
- 2 tins of frigate mackerel in oil (approximately 160 g in total)
- 2 hard-boiled eggs
- 4 tablespoons of fried tomato
- Extra virgin olive oil for frying
- Salt to taste
Elaboration:
- Drain the oil from the tuna cans and crumble it into a bowl.
- Peel the hard-boiled eggs and finely chop them. Add them to the bowl with the frigate mackerel.
- Add the fried tomato to the bowl and mix all the ingredients well until the filling is homogeneous. Adjust salt if necessary.
- Place a spoonful of the filling in the centre of each wafer of pastry dough. Fold the wafers in half and seal the edges by pressing down with a fork so that the filling does not leak out during frying.
- In a large frying pan, heat plenty of olive oil over medium-high heat. When hot, fry the patties on both sides until golden brown and crispy, about 2-3 minutes on each side.
- Place the fried pasties on absorbent paper to remove excess oil.
Suggested presentation:
- Serve the pasties warm or hot, accompanied by a fresh salad or simply with a little tomato sauce for dipping.
Additional advice:
- If you prefer a lighter version, you can bake the pasties instead of frying them. Brush them with a little oil and bake them at 200°C for about 12-15 minutes or until golden brown.
- You can also replace the frigate tuna with tuna or bonito in oil, if you prefer.
- Try adding some roasted red pepper to the filling for a different twist.
Calories and nutritional data:
- Calories: 200 kcal
- Protein: 10 g
- Fat: 12 g
- Carbohydrates: 15 g
- Fibre: 1 g
Preparation time:
- 30 minutes.
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