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Tuna rissoles

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Origin of dish:  Spain
Type of cooking:  Oven
Preparation time: 30 minutes
Cooking time: 10 minutes
Ingredients (serves 4):


Heat the butter, water, wine and lard together.
Mix in a bowl with flour and a little more salt, make into a ball.
Divide into smaller balls, then make flat cakes of about 10 cm across. Cut in half to make two semi-circle shapes.
Chop the onion very finely.
Mix with tuna and tomato sauce.
Make the semi-circles of pastry into cornet by folding round on themselves. Dampen one edge to seal.
Fill cornets with tuna mixture.
Heat olive oil and fry rissoles until golden.
Advice: Do not fry the rissoles for too long, they should be golden, not brown.

User comments

another free recipe every day

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