250g white flour
½ glass water
½ glass dry white wine
1 tin tuna
1 large onion
Heat the butter, water, wine and lard
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.
This recipe is from How To Cook Fish - http://www.howtocookfish.info