Recipe for Tuna Pastels (Fataya)
1. The Dough
- Flour: 500g.
- Butter: 50g (soft/softened).
- Baking powder: 1 teaspoon.
- Salt: 1 pinch.
- Egg: 1 egg (optional, for more deliciousness).
- Water: Around 150ml to 200ml (to be added gradually).
2. The Farce
- Canned tuna: 1 large can (drained).
- Onions: 2 medium (finely chopped).
- Garlic: 2 pods (minced).
- Nokoss: 1 tablespoon (your green spice paste).
- Seasoning: Salt, black pepper and a stock cube (optional).
- Oil: 1 tablespoon to brown the stuffing.
3. Tomato Sauce
- Tomato concentrate: 1 tbsp.
- Onion: 1 small (finely chopped).
- Garlic: 1 clove.
- Chili pepper: Fresh chili pepper or chili flakes (to taste).
- Vinegar: 1 teaspoon.
Instructions
Step 1: Prepare the dough
- In a large bowl, mix the flour, salt and yeast.
- Add the soft butter and work it with your fingertips with the flour until you obtain a shortbread texture.
- Add the egg and pour in the water gradually. Knead for 5 to 10 minutes until the dough is smooth, firm and no longer sticky.
- Let sit for 30 minutes.
Step 2: Prepare the tuna stuffing
- Heat the oil in a pan and fry the onions until soft.
- Add the garlic and Nokoss.
- Add the drained tuna. Stir and season with salt, pepper and spices.
- Cook until the mixture is very dry (if the stuffing is too wet, the pastels may burst). Leave to cool.
Step 3: Shaping the pastels
- Roll out the dough thinly on a floured work surface.
- Use a glass or round cookie cutter to cut out circles.
- Place a spoonful of stuffing in the center of each circle.
- Fold the dough over to form a half-moon. Press the edges firmly with a fork to seal them and create a decorative pattern.
Step 4: Frying
- Heat oil in a deep skillet over medium heat.
- Fry the pastels in small batches until they are golden brown on both sides.
- Drain them on absorbent paper.
Step 5: The sauce
- Brown the onions for the sauce. Add the tomato paste diluted in a little water, the garlic and the chili pepper.
- Leave to simmer until the sauce thickens. Add a splash of vinegar at the end.
Pro Tip: Make sure the oil isn't too hot at first, otherwise the outside will brown before the dough is fully cooked inside.