Pastels

​

Ingredients

For the dough:

• 500g of flour

• 50 g of melted butter

• 2 eggs

• 20cl of warm milk

• 11g of baking powder

​

For the filling:

• 2 cans of tuna

• 1 onion

​

For the sauce:

• 2 onions

• Tomato paste

• 3 laurel leaves

• Salt

• Black pepper

 

Procedure

1. In a bowl, put flour. Add baking powder, one teaspoon of salt, and one teaspoon of sugar. 

2. Add melted butter and the eggs. Pour the milk little by little, and mix everything with your hand. When the dough is uniform, knead the dough for about 5 minutes on the kitchen counter.

3. Cover the dough and let it rest.

4. While the dough is resting, chop one onion into tiny cubes. In a pan, brown the onion for two minutes. Add the tuna, salt, and pepper. When the tuna is cooked, let it rest for about ten minutes before using it.

5. Roll out the dough until it’s around 3 mm thick. Make circles of 5 cm of diameter. Put the tuna on one side of the circle, and fold it to make a half-moon. Make sure to close the pastel, and use a fork to mark the edge.

6. When every pastel is ready, fry them in hot oil, for 1 minute each side.

7. To make the sauce, chop the onions into tiny cubes. In a cooking pot, put olive oil. Cook the onions until they are caramelised. Add the tomato paste, laurel leaves, 10 cl of water, and let it cook in low heat for 10 minutes. Add salt and pepper.

8. Bon appétit!