Ingredients
- 1 packet of turnover pastry discs
- 200 g canned tuna, drained
- 1/2 onion
- 300 g crushed tomato
- 1 boiled egg, chopped
- 30 g olive oil
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 beaten egg for brushing
Step-by-step
Using a different robot? Switch it here:
- Put the onion in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 5 min/120°C/speed 1.
- Add the crushed tomato, the sugar, the salt and the pepper.
- Cook 15 min/100°C/speed 1 without the measuring cup so it reduces.
- Add the flaked tuna and the chopped boiled egg and mix 10 sec/speed 2.
- Let the filling cool completely.
- Fill the pastry discs, seal them by pressing the edges with a fork.
- Place them on a tray, brush with beaten egg and bake 18 min at 200°C.
- Serve warm or at room temperature.
Tips
- The filling must be cold to handle the pastry discs well.
- You can fry them in hot oil if you prefer them crispier.
- Add a little roasted red pepper to the filling for more flavor.
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