How to make Pastels d'Atum (Sabores de Criola)

canned tuna

🥗Healthier: canned salmon

💰Cheaper: canned sardines

Canned salmon offers similar nutrition while sardines are often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber and nutrients, while corn flour can be cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point, while vegetable oil is often cheaper.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with less fat, while processed cheese is often less expensive.

Season the tuna and let it rest overnight in the fridge.

Blend the tuna in a mixer until finely mixed.

Add chopped onion and halved garlic cloves to the mixer.

Add Pili Pili peppers, laurel powder, Salsa, salt, celery salt, and lemon juice, then blend everything together.

Let the filling rest in the fridge overnight.

On the second day, prepare the dough by adding wheat flour to a bowl.

Add baking powder and salt to the flour.

Melt butter and milk in a cooking pan over low heat.

Add the melted mixture to the flour and pulse until a clumpy dough forms.

Knead the dough until stiff but still sticky, adding more flour if necessary.

Let the dough rest for 10-15 minutes to rise.

Use a pasta machine or rolling pin to roll out the dough into thin sheets.

Cut the dough into circles and fill with the tuna mixture.

Seal the edges by pressing with fingers or using a fork or pasta wheel cutter.

Heat oil in a frying pan until boiling.

Fry the pastels until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens