Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Little Tuna Turnovers (Empanadillas De Atun)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
36 each


INGREDIENTS:
PASTRY: 280g/10 oz plain flour 175ml/6 fl oz water 60g/2oz butter
1 tablespoon sunflower or corn oil 1/4 teaspoon salt 1 medium egg, beaten
oil, for shallow frying TUNA FILLING: 1 tablespoon olive oil 1 medium onion, finely chopped
2 medium tomatoes, peeled and chopped 200g/7oz can tuna chunks packed in brine 3 tablespoons canned pimiento, chopped and drained
2 tablespoons chopped flat-leaf parsley salt and freshly ground black pepper



1 Sift the flour into a bowl and set aside. Heat the water, butter, oil and salt in a saucepan until the butter melts. Remove from the heat and pour in the flour all at once. Stir thoroughly with a wooden spoon to mix to a stiff dough. Gradually stir in the egg until the dough is smooth. Turn onto a lightly floured work surface, dust the top with flour and knead until the dough is no longer sticky, adding more flour if necessary. Divide into two balls and cover with a folded clean cloth. Stand for 30 minutes.
2 FOR THE TUNA FILLING: Heat the oil in saucepan. Add the onon and cook gently for about 10 minutes, until transparent. Stir in the tomatoes, cover and simmer for about 10 minutes until they are soft, stirring occasionally. Drain the tuna and add to the saucepan with the pimiento, parsley and salt and pepper to taste. Stir well to break up the tuna and simmer, uncovered, for about 5-8 minutes, until little moisture remains. Leave to cool.
3 To make the turnovers, knead one dough ball on a floured surface, turning 5-6 times. Roll out until fairly thin. Cut into 9cm/3-1/2 in rounds with a floured cutter, twisting the cutter to separate each round from the rest of the pastry. Lift off the pastry trimmings and place them under a cloth. Brush the edge of each round with water and place a generous teaspoon of tuna filling in the middle. Fold over and press the edges together. Press with a fork to give a ridged edge. Place on a cloth-lined tray. Use the remaining ball of dough, trimmings and filling to make more turnovers.
4 Heat 2cm/3/4inch of oil in a large frying pan until a scrap of dough dropped in sizzles immediately. Shallow fry 5-7 turnovers at a time, turning to cook evenly, for about 3 minutes, until they are golden brown. Drain on kitchen paper and serve hot.

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