How to make fried tuna patties
Cabbage and hot-dog fried patties || Cabbage and hot-dog fried empanadas
- 4 cups all-purpose flour plus more for dusting
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1/2 cup butter 1 stick melted
- 1 cup cold water
- 1 tablespoon olive oil
- 2 can tuna drained
- 5 sliced hotdogs
- 1/2 cup of diced onions
- I/2 Maggie cube
- 1/2 cup of diced bell pepper
- 1/2 cup of diced carrot
- 1/4 cup tomato
- 1 tablespoon tomato paste
- 1 tablespoon garlic
- Salt & pepper to taste
Make the dough
- In a bowl, combine flour, baking powder, and salt. Mix in cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
- Wrap and refrigerate for 1 hour.
Make the filling
- On medium heat sautée the onion. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 5 minutes. Add the bell pepper and the carrot, and stir well to incorporate. (Add a little more fat to pan if mixture seems dry.) Add the tomato, tomato paste and drained tuna. Season with cube, garlic, salt and pepper and let mixture fry for 2 more minutes. Turn heat to simmer, stirring well to incorporate everything.
For your patties
- Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
- Put about 1 tablespoons filling in the center of each circle. Moisten outer edge of each round with water. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.
- Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place 3 or 4 pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.