Little Tuna Pies Recipe
- 1 teaspoon dry yeast
- 2 tablespoons warm water
- 1¾ cups flour
- ¼ teaspoon salt
- 1 egg, lightly beaten
- ½ cup warm milk
- 1 tablespoon butter, melted
- 1½ tablespoons fruity olive oil
- 1 cup finely chopped onion
- 2 large cloves garlic, minced
- Half a 7-ounce can light meat tuna, drained and flaked, preferably Spanish
- Kosher or sea salt
- ¼ teaspoon sweet paprika, preferably Spanish smoked
- 2 teaspoons chicken broth
- Mild olive oil for frying
- To make the dough, dissolve the yeast in the warm water. Mix together in a bowl the flour and salt. Add the egg, then stir in the warm milk, butter, and the yeast mixture. Turn onto a working surface and knead for a minute or two, just until the dough is smooth and no longer sticky, adding more flour as necessary. Place the dough in a bowl greased with oil, turning to coat with the oil. Cover with a towel and leave in a warm spot until doubled in bulk, about 1½ hours.
- Meanwhile, prepare the filling. Heat the olive oil in a skillet and saute the onion and garlic slowly until the onion is wilted. Stir in the tuna, cook for a minute, then sprinkle with salt and paprika. Stir in the chicken broth and turn off the heat. [May be prepared ahead]
- Punch down the dough and divide into 1-inch balls. Roll each into a 2-inch circle. Place 2 teaspoons of filling in the center of each circle, pull up the sides, and pinch to seal.
- Heat the frying oil at least 1 inch deep in a skillet. Lower the heat to medium and fry the meat pies slowly, turning frequently, until they are puffed and golden. Or, better, use a deep fryer. Drain.
