Tuna Pastels

Introducing a delectable creation that marries savory flavors and flaky perfection – Tuna Pastels! Elevate your culinary experience with this delightful dish that combines the richness of tuna with a golden, crisp pastry shell. Perfect for a quick and satisfying meal, Tuna Pastels are a testament to the art of fusion cooking.

20 - 25 pastels

Ingredients

The dough

• 50 g butter
• 9 dl all-purpose flour
• 1 tsp salt
• 2 eggs
• 2 1/2 dl milk
• 14 g dry yeast or 25 g fresh yeast

Filling

• 2 cans tuna in water - 200 g each
• 1 large yellow onion
• 1 green chili
• 1 - 2 tbsp olive oil 
• 2 tbsp tomato paste
• 1/2 dl chopped fresh parsley
• 1 vegetable stock cube
• 1 tsp vinegar
• 1 dl water
• salt and pepper

Other ingredients

• Oil for deep frying
• chili or chipotle mayo for serving

Equipment

• Enameled and Bare Cast Iron Balti Dish

Instructions

1. In a pot over medium heat, melt the butter and stir in the eggs. Remove from the heat.
2. Heat the milk to finger temperature. Add the milk and yeast to a bowl and mix well.
3. Add the butter and egg mixture and the flour. Mix until a dough has formed.
4. Let the dough rest under a kitchen towel for 1 hour.
5. Drain the tuna from the water.
6. Finely chop the onion. Core and chop the chili.
7. In a balti dish or skillet over medium heat, add the olive oil and cook the onion for about 3 minutes, then add the chili and cook for 1 more minute. Add the tomato paste, parsley, crumbled stock cube, water, and vinegar. Let it cook for 5 minutes stirring occasionally. Taste with salt and pepper.
8. Flatten the dough with a rolling pin, 2 - 3 mm. Cut about 10 cm circles in the dough. Place a tablespoon of filling on each dough circle.
9. Brush the edges with a little water, and fold the dough over the filling to so that the edges meet and press them into place using a fork.
10. In a cast iron balti dish or Dutch oven, heat the oil to 356°F/180°C. Deep fry the pastels for 1-2 minutes on each side until golden. Lift them out and let them dry on paper towels.
11. Serve with chili or chipotle mayo.

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