FrenchRecipe Overview
These typical Mauritian appetizers are prepared with a flaky pie crust dough as base, which is then stuffed with any nice filling of your choice and finally deep fried. They are served with a mint-coriander chutney.
Recipe Ingredients
- Oil
- Onion
- Ginger and garlic paste
- Chilli flakes
- Chillies
- Salt
- Tumeric powder
- Cumin powder
- Coriander powder
- Black pepper
- Plain flour
- Unsalted butter
- Water
- Tins of tuna (drained)
- Chopped corianderChopped coriander
- Lemon juice
Instructions
- Heat some oil over medium high
- 1 large onion diced
- 1 tbsp ginger and garlic paste
- 1 tbsp chilli flakes
- 2 chillies finely chopped
- Salt to taste
- Cook until the onion is soft
- 1 tbsp tumeric powder
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- Black pepper
- Turn off the heat and allow to cool completely
- 3 cups plain flour 384g
- Salt to taste
- 1 cup unsalted butter 227g
- Rub in with your fingertips until the mixture resembles fine breadcrumbs
- Add about 5-6 tbsps of water
- Mix to a firm dough
- Knead for a few minutes
- Allow to rest for 10 minutes
- 2 tins of tuna, drained
- Add the onion mixture
- Chopped coriander
- Half of lemon juice
- Divide dough into 4
- Roll the dough thinly
- Cut into big square or rectangle
- Add the filling
- Roll and seal the edges properly
- Gently press the side using a fork
- On medium low fry the pastry, until golden brown
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Credits
Source: Cuisine Mauritian
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