Hot Tuna Puffs
|Pasta dough||1 Cup (16 tbs)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|For tuna fish filling|
|Tuna fish||1 Can (10 oz), drained, flaked|
|Minced celery||2 Tablespoon|
|Minced onion||1 Tablespoon|
|Lemon juice||1⁄4 Teaspoon|
|Black pepper||To Taste|
Prepare Tuna Fish Filling; set aside.
Divide dough into 4 equal balls.
If using a pasta machine, roll out immediately.
If rolling out by hand, place dough in a plastic bag; let rest 1 hour.
On a lightly floured surface, roll out 2 balls of dough into two 13" x 5" rectangles, 1/8 inch thick.
On 1 of the rectangles, place Tuna Fish Filling by rounded teaspoonfuls in 2 rows of 6 mounds each.
Mounds should be about 2 inches apart.
Cover with the second pasta rectangle.
Use your fingers to press around each mound of filling.
With a pastry cutter, cut between the mounds to make 12 puffs.
If using a knife to cut between the squares, press with a fork to seal edges after cutting.
Repeat with remaining 2 balls of dough.
If using a ravioli form, place 1 pasta rectangle over the indented tray.
Place plastic insert onto dough to make indentations.
Place about 1 rounded teaspoon filling into each indentation.
Place another pasta rectangle over the top.
With a rolling pin, roll firmly back and forth over fluted edges on the indented tray to trim off excess dough and cut into squares.
Remove individual squares from tray, checking edges for poor seal.
Repeat with remaining 2 rolls of pasta dough.
Place cut squares on a lightly floured cloth towel to dry before cooking, about 1 hour.
In a heavy deep pot, heat oil to 365Â°F (185Â°C).
At this temperature, a 1 inch cube of bread will turn golden brown in 50 seconds.
Deep fry puffs until golden, 2 to 3 minutes.
Drain on paper towels.