Ingredients for about 20 patés:
For the dough:
- 250 g of flour
- 30 g of ghee
- 10 g of oil
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 100 ml of water
For the stuffing:
- 215 g of drained natural tuna
- 1/2 bunch of chopped coriander
- 1 small onion cut into small cubes
- 1 egg
- 1/4 teaspoon of salt
- 1/2 teaspoon of pepper
- Oil for frying
In a large bowl mix together the flour, oil, ghee, baking powder and salt. Mix well with your hand. Add the water little by little until you have a ball of dough. Put the dough on the work surface and knead until you get a soft dough. Let the dough rest covered with a damp cloth for 30 minutes.
In another bowl, mix together the crumbled tuna, onions, coriander, salt and pepper. Then add the egg and mix. Reserve.
Separate the dough into 4. Roll out the dough and cut rectangles. Put a teaspoon of stuffing, roll it to the end and weld both ends with a fork. Do the same with the rest of the dough and stuffing.
For cooking you can either fry or bake. For baking preheat the oven to 180 °. With a brush, brush the tuna patés with a little oil. Bake for 25 minutes. It’s ready.
For frying: in a bath of hot oil fry the tuna patés. Cook until golden brown. Leave on paper towels for draining excess oil before eating.
Enjoy tuna patés with coriander chutney.