Tuna Turnover

Directions

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   For the tomato sauce:
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   1.
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   Chop the onion and cook over low heat for 10 minutes in a saucepan with a tablespoon of olive oil and salt.
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   2.
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   Then peel and dice the tomatoes and add them to the saucepan with the sugar to cut the acidity.
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   You can also add a dash of your favorite spices such as basil or oregano.
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   Cook over low heat for 12 to 15 minutes.
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   3.
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   Puree it using an immersion blender or a standard blender, until a sauce consistency is reached.
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    For the pastry:
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    1.
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    Drain and flake the canned tuna.
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    Peel and chop hard-boiled eggs.
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    2.
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    In a large bowl, mix tuna, tomato sauce (recipe above) and hard-boiled eggs.
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    Set aside.
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    3.
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    Roll out the pastry and cut around a small circular plate to make the circles for the pasties.
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    I recommend that you make the circles roughly 4-5 inches in diameter.
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    4.
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    Put a dollop of the tuna mix in the middle of each pasty and dampen edges of the circle of dough with a bit of water.
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    5.
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    Bring the edges of the pastry together and crimp edges to seal.
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    Put a cup of vegetable oil in a frying pan and heat over medium heat.
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    Once oil is hot add the pastries.
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    Then fry over medium heat for 1-2 minutes each side.
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    6.
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    Serve and enjoy your tuna pastry recipe!