Ramadan is an important time for Muslims because it encourages inner reflection, devotion to God, and self-control. It is also an opportunity to care for those who are less fortunate, thereby fostering feelings of thankfulness and appreciation in the hearts of everyone observing the Ramadan fast. Starting at dawn, this period of strict fasting comes to an end only after sunset and is broken by eating dates, nuts or a light snack, followed by evening prayers.
Gato deluil/oily cakes are very popular during this period and can be found at almost every street corner. Shops stay open till late, selling naan, alouda and deep fried snacks. Though not as common as gato pima and bajia, the melt-in-the-mouth pâté au thon is just as easy to make for iftar or sehri. The flaky, butter-rich pastry, enclosing a plain tuna [If you do not like tuna, replace with chicken, potato, cheese, vegetable or any other fish of your choice] salad, can be baked if you cannot handle the additional calories. With Eid only a few days away, it is nothing but a matter of time before you gain extra kilos as you indulge generous servings of briyani and poudine vermicelli.
PATES AU THON/ TUNA PASTIES
Ingredients:
100g cold butter, cubed
1 cup all purpose flour
1-2 tbs ice cold water
1 can tuna fish, drained
2 large tomatoes, chopped
1 large red onion, chopped
1 bunch cilantro, chopped
1 small green chilli, chopped
1/2 tsp table salt, to taste
2 cups oil, for frying
Method:
- In a large bowl, sift flour. Rub in butter until the mixture looks like coarse breadcrumbs.
- Add water a little at a time until it forms a soft, pliable dough. Cover bowl and set aside.
- For the filling, combine tuna, chopped onions, tomatoes, chilli, cilantro and salt together.
- Dump the dough on a lightly floured surface and roll out to about 3mm thick with a rolling pin.
- Cut into squares of 3×3-inches with a sharp knife. Place 1 heaped teaspoon of filling in each.
- Fold and seal seams with water. Press the tines of a fork at each end for a decorative finish.
- Heat oil in a large frying pan and gently drop tuna pasties in hot oil, 2 to 3 pieces at a time.
- Deep fry for 1 minute then flip and cook on the other side until pasties are golden in colour.
- Remove with a slotted spoon and drain well on absorbent paper. Serve hot with chilli sauce.
- Uncooked pasties can be stored for up to 1 week in the freezer. Makes about 20 tuna pasties.
Hot Tuna Pasties
13 comments
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August 3, 2013 at 12:13 am
Anjula
Thank you lady for this recipe you just take me back to Mauritius.
October 20, 2013 at 5:02 am
kimrish
Hi! Nice post! Can I bake instead?
October 20, 2013 at 4:57 pm
prerrnamirchi
definitely, baking is healthier than deep-frying and I’m sure they’ll turn out to be just as tasty with all that butter 🙂
June 28, 2015 at 5:47 pm
Potato Croquettes | Heaven on a Spoon
[…] of the holy period of Ramadan. Recipes that are easy and can be made ahead include spring rolls, tuna pasties and taro fritters. The latest addition to my repertoire is the crispy potato croquettes, from Bon […]
June 8, 2016 at 8:51 am
Husie30
Hello,
What is Cilantaro?
June 12, 2016 at 5:04 pm
prerrnamirchi
hello cilantro is an aromatic herb, you can replace it with coriander/cotomili if you wish!
June 15, 2016 at 11:51 am
Husie30
Hello Prerrna,
I did add coriander. Thanks.
However, my dough was breaking while making the squares. While frying, all get scattered.
My mum told me that the level of water was not enough that is why. when I added more water, it works wondersss….
Am a great fan of your blog.
June 21, 2016 at 7:06 pm
prerrnamirchi
thanks dear! I’m so happy to hear that my blog gets u inspired to bake! LoL
October 4, 2016 at 3:18 pm
Hashtag (@Kojack2410)
Hello, gr8 n good job 4 all Ur receipes…Btw do U have receipe of Paté Pomme de terre?? Thx
October 7, 2016 at 2:43 pm
prerrnamirchi
nope I dnt think I ever had a paté pomme de terre LoL does it taste same as samousa pomme de terre?
July 19, 2017 at 4:35 pm
Veena
Hi what is a cup of flour,are you talking about measurement cup or what? Cause with the 100 butter it looks like its too much and the dough is too smooth, i can roll it well. Pls advise, thanks
July 19, 2017 at 8:44 pm
prerrnamirchi
Hi Veena! My 1 cup flour is equivalent to 240ml. I use a high butter ratio to get the dough soft and flaky but you can add more flour if you want to make it easier to roll and avoid a sticky mess!
May 11, 2019 at 10:57 pm
Naz
Looks so nice
Will try it