Paté Thon (Tuna Paté)
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
- 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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Credits: Source: Cuisine Mauritian