4 servings
Ingredients :
250g white flour
25g butter
25g lard
½ glass water
½ glass dry white wine
Tomato sauce
1 tin tuna
1 large onion
Olive oil
Salt
Procedures :
Heat the butter, water, wine and lard together.
Mix in a bowl with flour and a little more salt, make into a ball.
Divide into smaller balls, then make flat cakes of about 10 cm across. Cut in half to make two semi-circle shapes.
Chop the onion very finely.
Mix with tuna and tomato sauce.
Make the semi-circles of pastry into cornet by folding round on themselves. Dampen one edge to seal.
Fill cornets with tuna mixture.
Heat olive oil and fry rissoles until golden.
Advice :
Do not fry the rissoles for too long, they should be golden, not brown.
Ingredients :
250g white flour
25g butter
25g lard
½ glass water
½ glass dry white wine
Tomato sauce
1 tin tuna
1 large onion
Olive oil
Salt
Procedures :
Heat the butter, water, wine and lard together.
Mix in a bowl with flour and a little more salt, make into a ball.
Divide into smaller balls, then make flat cakes of about 10 cm across. Cut in half to make two semi-circle shapes.
Chop the onion very finely.
Mix with tuna and tomato sauce.
Make the semi-circles of pastry into cornet by folding round on themselves. Dampen one edge to seal.
Fill cornets with tuna mixture.
Heat olive oil and fry rissoles until golden.
Advice :
Do not fry the rissoles for too long, they should be golden, not brown.
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