Tuna Parcels Or “rissoles”Serves 6 as an Appetizer
Level of Difficulty: Easy
250g plain flour
100ml ice water
1 pinch fine salt
2 tbsp vegetable oil
2 cans of tuna flakes, drained
1 chopped onion
1 bunch of freshly chopped parsley
2 tbsp of chopped spring onions
Oil for frying
Prepare pastry: In a food processor blend flour, water, salt, and 2 tablespoons of oil. Knead few minutes. Roll pastry into a very thin sheet, with a very sharp knife cut pastry into 16 squares.
In a pan, heat 2 tablespoons of oil and sauté onions. Add tuna flakes, salt, pepper, parsley and spring onion, mix well.
Arrange 1 tablespoon of tuna stuffing on the center of each square. Fold to close the center like en envelop. With a fork close both sides.
Fry in hot oil, until golden, remove, drain on absorbent paper, enjoy.
Chef Sandy own and manage “ Pallagino” Feast of Mauritius, a guest house with a private pool, just off the golden sand beach in Flic-en-Flac, on the west coast of Mauritius.
Her first book “Un Chef a la Maison” is a best seller here and was re-printed within 10 months of first publication. Sandy’s’ articles appears regularly in top local magazines and newspapers, and “Cote Nord” magazine distributed in Air France.
“A Feast of Mauritius” is due for publication in couple months time.
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