 |
These little pasties are served as 'tapas' or snacks in many Spanish bars to accompany a pre-dinner drink. They are quite delicious, and if you're not careful, they will all be gone before you've had a chance to turn the oven off!
Makes 36 Preparation Time: 15 Minutes |
| Pastry (Use the same quantity as in my recipe for Pastry) | 1 tblsp olive oil |
| 1 small tin tuna, drained ( or equivalent qty fresh cooked tuna) | 1 tblsp chili sauce |
| 1 tblsp tomato puree | 1/2 teasp sugar |
| 1 tblsp vinegar | 1 tinned red pimiento, finely chopped |
Mix together all the ingredients apart from the pastry. Add a little water if the mixture seems too dry. Roll out the pastry very thinly, and cut out 3 inch rounds - I use the top of a pint glass.
Place a teaspoonful of the tuna mixture onto each round of pastry. Moisten the edges of the pastry with a little water, fold over to make a semi-circle, and press down the edges firmly with a fork. Place on a baking tray and bake in a medium oven for 10-15 minutes.
Serve with a glass of chilled dry sherry.