Tuna pastels

1

In a mixing bowl, combine the flour, yeast, sugar, melted butter, egg, and salt.

2

Gradually add the milk and knead vigorously until you obtain a homogeneous, non-elastic dough. The texture of the dough should resemble that of shortcrust pastry.

3

Form a ball and let the dough rest for 1 hour.

4

For the filling, finely chop the onion and peppers, then brown them in an oiled pan.

5

Add the seasoning and crushed tomatoes. Cook until the tomato water evaporates.

6

Once the preparation is cooked, crumble the tuna and mix everything together one last time

7

Shaping the pastels : Using a rolling pin, roll out the dough thinly on a clean work surface. Cut out small circles using a cookie cutter.

8

Cut the circles, place a little filling in the middle of each circle, and fold the two edges to form the pastry.

9

Using a fork, press along the closure to seal the two edges and create a nice border.

10

Fry the pastels by immersing them in hot oil, approximately 5 minutes, until they are golden brown.