Paté Thon (Tuna Paté)

    Breakfast & Brunch · Snacks · Fish & Seafood · Appetizers & Snacks · Street Food · Afternoon Tea · Kids Recipes · Party Food · Picnics

    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.

    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

    Method

    1. Heat some oil over medium high
    2. 1 large onion diced
    3. 1 tbsp ginger and garlic paste
    4. 1 tbsp chilli flakes
    5. 2 chillies finely chopped
    6. Salt to taste
    7. Cook until the onion is soft
    8. 1 tbsp tumeric powder
    9. 1 tbsp cumin powder
    10. 1 tbsp coriander powder
    11. Black pepper
    12. Turn off the heat and allow to cool completely
    13. 3 cups plain flour 384g
    14. Salt to taste
    15. 1 cup unsalted butter 227g
    16. Rub in with your fingertips until the mixture resembles fine breadcrumbs
    17. Add about 5-6 tbsps of water
    18. Mix to a firm dough
    19. Knead for a few minutes
    20. Allow to rest for 10 minutes
    21. 2 tins of tuna, drained
    22. Add the onion mixture
    23. Chopped coriander
    24. Half of lemon juice
    25. Divide dough into 4
    26. Roll the dough thinly
    27. Cut into big square or rectangle
    28. Add the filling
    29. Roll and seal the edges properly
    30. Gently press the side using a fork
    31. On medium low fry the pastry, until golden brown

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