Pastechi di Tonijn (Tuna Pastechi) is a traditional Aruban recipe for a classic breakfast, snack or starter of pastry with a tuna filling shaped into pasties and deep fried to cook. The full recipe is presented here and I hope you enjoy this classic Aruban version of: Tuna Pastechi (Pastechi di Tonijn).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
For the Pastry:
750g of flour
150g of margarine, diced
2 tbsp sugar
1 tsp salt
350 ml water
For the Tuna Filling:
300g of tinned tuna, Drained
half a tin of tomato purée
1 orange bell pepper, diced
1 onion, finely chopped
1 garlic clove, finely chopped
1 tbsp of capers
1 1/2 tbsp piccalilli
1 tbsp raisins
1 tbsp mango chutney
salt and freshly-ground black pepper, to taste
oil for deep frying
Method:
Sift together the flour and salt in a bowl. Whisk in the sugar until, well combined then add the margarine and rub into the flour with your fingertips until the mixture resembles coarse crumbs. Add the water about 50ml at a time mixing until the ingredients come together as a dough.
Turn the dough out onto a floured work surface and knead well. Wrap in clingfilm (plastic wrap) and set aside to rest and chill in your refrigerator for at least 30 minutes.
In the meantime prepare the tuna filling. Heat a little oil in a pan and when hot use to fry the onion, garlic and bell pepper until the onion is soft and translucent. Add the tomato puree and fry briefly, stirring until combined with the other ingredients and slightly darkened in colour. Now mix in the other ingredients (including the tuna) and fry briefly so everything is well mixed together.
Season to taste with salt and freshly-ground black pepper, take off the heat and set aside to cool.
In the meantime, take the chilled pastry from the refrigerator, set on a floured work surface, dust with flour and roll out to about 5mm thick. Cut out circles from the dough (about 12cm in diameter) then roll out the scraps and cut out more circles.
Taking one circle at a time, fill with 1 or 2 tbsp of the filling mixture. Brush half the edge with water then fold the dough closed, creating a half moon. Press the edges well to seal then fold the edge over and press with a fork. Transfer the prepated pastechi to a baking tray lined with baking paper and flour to prevent sticking.
Heat a deep fryer or large pan with sunflower oil to 180C. Once hot, add in the pastechi and fry about 15 minutes, flipping them over occasionally, until golden brown and cooked through.
Drain on kitchen paper and serve hot with hot pepper sauce on the side.
)
Click on the image, above to submit to Pinterest.