Tuna Pastels (Senegalese Tuna Turnovers)
Ingredients
- For the dough:
- 500 g of fluid wheat flour (type T45 or T55)
- 100 g melted butter (or oil)
- 1 egg
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- Lukewarm water (to be added gradually)
- For the tuna stuffing:
- 2 cans of tuna (drained)
- 1 medium onion (finely chopped)
- 2 cloves of garlic (minced)
- Seasoning: Black pepper, salt, a pinch of chili and broth powder.
- A little oil for the pan.
- For the accompanying sauce:
- 1 small onion (chopped)
- 1 tablespoon of tomato paste
- Oil, salt and pepper.
Instructions
1. Prepare the dough: In a bowl, mix the flour, salt and baking powder. Add the melted butter and the egg. Gradually add the lukewarm water while kneading until the dough is smooth and supple. Let sit for 15 to 20 minutes.
2. Prepare the tuna stuffing: In a pan, heat a little oil and fry the onions and garlic until translucent. Add the drained tuna and crumble it with a spoon. Season with salt, pepper and broth. Stir and cook for about 5 minutes until excess liquid has evaporated. Leave to cool.
3. Assembly: Roll out the dough thinly on a work surface. Use a round cookie cutter (or a glass) to cut out circles. Place a teaspoon of tuna in the center, fold the circle into a half-moon and seal the edges with the tines of a fork.
4. Frying: Fry in hot oil over medium heat until the pastels are golden brown. Drain them on absorbent paper.
5. The sauce: Quickly brown the onions, add the tomato paste and a little water. Season and simmer until the sauce thickens.