Serves 6
70 min
Potato and Tuna Turnovers
Recipe GLPRcb4c12df563560
Crispy golden phyllo pastry pockets filled with a savory blend of mashed potatoes, flaked tuna, green onions, capers, and fresh parsley. These turnovers are fried until golden on both sides, creating a delightful contrast between the delicate, shatteringly crisp pastry shell and the light, herb-infused filling. A Mediterranean-inspired dish that makes an excellent main course or appetizer.
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Ingredients
12 ounces potatoes, peeled and quartered
2 large eggs
1 3/4 teaspoons salt
1 6-ounce can tuna packed in oil, drained with 2 tablespoons oil reserved
3/4 cup chopped green onions
1 tablespoon drained capers
1/4 teaspoon ground black pepper
18 sheets frozen phyllo pastry, thawed
1/4 cup chopped fresh Italian parsley
1/4 cup plus additional vegetable oil for frying
Directions
Place the quartered potatoes, whole eggs (uncracked), and 1 teaspoon salt in a large heavy pot. Add enough cold water to just cover the contents. Partially cover the pot and bring to a simmer over medium heat. After 10 minutes of simmering, carefully remove the eggs with a slotted spoon and set aside. Continue simmering the potatoes until they are very tender, about 15 minutes more. Drain the potatoes in a colander and transfer to a large mixing bowl.
Peel and discard the shells from the cooked eggs, then add the eggs to the bowl with the potatoes. Using a fork, coarsely mash the potatoes and eggs together until chunky but well combined. Stir in the drained tuna, the 2 tablespoons reserved tuna oil, green onions, capers, black pepper, and remaining 3/4 teaspoon salt. Mix gently until evenly distributed and set the filling aside.
Line two baking sheets with plastic wrap. Lay the thawed phyllo sheets on a clean work surface. Using kitchen shears and a 9-inch plate as a template, carefully cut the phyllo sheets into 18 rounds of approximately equal size. Cover the remaining phyllo rounds with plastic wrap and then a damp kitchen towel to prevent them from drying out while you work.
Working quickly, stack 3 phyllo rounds on your work surface. Place approximately 1/4 cup of the filling in the center of the stacked phyllo. Sprinkle one-sixth of the chopped parsley over the filling. Brush the exposed edges of the phyllo with the 1/4 cup vegetable oil.
Fold the phyllo over to form a half-moon shape, gently pressing the layers together. Fold the edge over once more and press firmly to seal. Transfer the completed turnover to one of the prepared baking sheets. Repeat this process with the remaining phyllo rounds, filling, and parsley until all 6 turnovers are formed and arranged on the baking sheets.
Line a third baking sheet with paper towels. Pour vegetable oil into a large, deep skillet to a depth of about 1/2 inch. Heat the oil to 350°F over medium-high heat.
Once the oil reaches temperature, carefully slide one turnover into the hot oil. Fry for approximately 1 minute until the bottom is golden brown. Using a slotted spatula, transfer the turnover to the paper towel-lined baking sheet, then carefully flip it over and slide it back into the hot oil.
Fry the second side for approximately 1 minute until it is also golden brown. Remove the turnover with the slotted spatula and place it on the paper towel-lined baking sheet to drain. Repeat the frying process with each of the remaining turnovers. Serve warm.
