Small pies with tuna, eggs and tomatoes

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For the pastry
3 cups flour
2/3 cup water
1/3 cup sherry
8 tbs. butter
1/3 tsp. salt

For the filling
1 cup strained tuna
2 boiled eggs
2 tomatoes
1 finely chopped dry onion
1 garlic clove, grated
½ bunch finely chopped parsley
gratings from 1 lemon
olive oil, salt, pepper


For the pastry: Heat the butter until it melts and mix it with the water, wine, salt and add slowly the flour. Knead the dough until it is fluffy and add some flour, if needed. Wrap it with cling wrap and leave it for 2-3 hours until you roll it out with a rolling pin. 

For the filling:  Sauté the onion and garlic in a bit of olive oil. Dice the tomatoes and add them to the sautéed onion. Add salt and pepper and cook over medium heat for a few minutes so that the liquids reduce.

Finely chop the eggs and add the tuna, parsley and lemon gratings and mix. Let the mixture cool down until you roll out the dough.

Roll out the dough thinly with the rolling pin and cut it into small circles (about 6-8 cm) with a cookie cutter. Place one spoonful of filling on each circle, wet it on the inside border with water, fold in half and press with your fingers to seal the edges.

Fry the pies in sunflower oil until they become golden brown and serve warm.


Alternatively, you can use puff pastry (sfoliata), if you have no time to make it yourself.
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