Pastel de Atum - empanada filled with tuna
Pastel de Atum are stuffed with imported canned tuna and seasonings and fried until golden.
Recipe from crumbsnatched ↗Ingredients
Other
Method
In a non-stick or cast iron skillet, heat 2 tablespoons of olive oil over medium-low heat and add the diced onions. Saute for 1-2 minutes, until fragrant.
Add the tuna to the skillet and break it apart using a wooden spoon. Add your dry seasonings and cook the tuna for 5-10 minutes. Use your spoon to move the tuna around the skillet so it cooks evenly. You will notice some of the moisture is drying out. Tuna should dry out a little but still be soft.
Remove the skillet from heat, add your parsley to the skillet and toss it with the tuna.
Place the unwrapped discs on a work surface and spoon 2 tablespoons of tuna into center of each disc.
Fold each disc over and use the tines of a fork to press and seal the edges. If the edges are dry, moisten your index-finger with a tiny amount of water and dampen the edges. Flip the pastel over and repeat on the other side.
Heat 1 cup of canola oil to 325°F and drop 4-5 pastel into the oil at a time. Be careful not to crowd the pan with too many pastel.
Fry each pastel for 1-2 minutes on each side, or until they're golden in color. Transfer the fried pastel to a paper towel lined plate, or wire cooling rack.
Serve the pastel warm or at room temperature with few drops of hot-sauce, if desired.