We can just see the revelry around the table at Alfonso‘s house. You can tell he’s A cooking whiz dad, because he’s sent us a recipe that is sure to delight the kids, who can also have a great time helping to prepare it. In addition, Alfonso prepares his pasties in the oven, so we can forget about deep-frying (Spanish pasties are normally deep-fried). Everyone’s happy!
Shall we get to work?
- 1 packet of pastry circles for pasties
- 2 jars of Serrats yellowfin tuna
- 2 hard-boiled eggs
- 1 uncooked egg
- Tomato passata
- Place the pastry circles on parchment paper or on a silicon mat
- In a bowl, mix the tuna with 3 or 4 spoonfuls of tomato passata (Alfonso comments that if it’s homemade, perfect, but if it’s pre-made it will also do fine).
- Peel the 2 previously-boiled eggs and chop them into very small pieces.
- Add the chopped egg to the previous mix and let it settle for a few minutes.
- Preheat the oven to 200 ºC while you prepare the pasties.
- In the centre of each circle, place part of the filling you’ve prepared (one to one and a half spoonfuls).
- Close and seal the edges with the aid of a fork.
- Once closed, brush the pasties with beaten egg.
- Bake until they are browned (approximately 20 minutes).
Delicious! Thanks, Alfonso!