Fried Pastries with Potato Filling
Preparation steps
Add about 100 ml (approximately ½ cup) of water in a pot.
Peel the potatoes and shallot, and dice. Add the potatoes and shallot into the pot, add a little salt and cook for about 20 minutes. The potatoes should be cooked evenly and the water should evaporate.
For the filling, boil two eggs hard, drain, peel and finely chop. Add the chopped egg along with the remaining egg, drained tuna, olive oil and parsley into the cooked potatoes and mash together with a fork to make a thick paste. Season with salt and pepper.
Fold the corner of each brick pastry sheet towards the center such that a rectangle of about 10 x 12 cm (approximately 4 x 5 inches) is formed. Place about 1 tablespoon of the filling in the middle of each sheet and fold into a traingle. Press the edges well over the filling.
Fry the pastries in a pan in hot oil on each side for about 1-2 minutes until golden brown. Drain the pastries on kitchen paper and serve.
