Tuna Rissoles (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.