INGREDIENTS

INSTRUCTIONS

*For the corn flour, try a natural food store. You can make your own
by grinding corn meal in a food processor until it is extremely fine.
To make the pastry, wash the potatoes well and boil until they are
very tender. Spin them, skins and all, in a blender or food processor
until they make a smooth paste, or mash thoroughly in a large bowl,
making sure to get out all the lumps. Slowly add the corn flour,
blending it in with your hands or a wooden spoon to make a stiff
dough. The moisture of the potatoes will determine how much corn  flour
you need, but the mixture should resemble biscuit dough or pie  pastry
(although it will be somewhat coarser). If the dough becomes  too dry,
add a few spoons of the water in which the potatoes were  cooked. Roll
into a ball, wrap in a damp, lint-free cloth, and chill  while
preparing the filling.  Saute onions in the oil until they become
transparent. Flake the tuna  and mix with the onions and the remaining
ingredients. If you like  hot food, you may wish to double or triple
the amount of hot pepper.  Unwrap the dough and spread the damp towel
on flat surface. Working  on top of it, tear off golf ball size pieces
of the dough and roll  them into circles aout 1/8" thick and 4 to 5
inches in diameter. Put  a tablespoonful of the tuna filling on half
the dough circle, fold  the other half over and pinch the edges to
seal.  In a deep, heavy pot or deep fryer, heat the oil for frying
until a  test piece of dough sputters vigorously. They can be deep
fried or  fried in a couple of inches of oil, turning to cook both
sides. Fry 2  or 3 at a time. The oil is the right temperature when a
test turnover  becomes golden brown after frying about 3 minutes on
each side. Drain  on absorbent toweling and serve immediately. Plan to
serve 3 to 4  turnovers per person. Recipe makes 14 to 16.  Note:
Recipe said canned tuna could be substituted but recommended  using the
fresh.  Recipe by: unknown cookbook,  a recipe from Cape Verde  Posted
to MC-Recipe Digest by Mardi Desjardins  <amdesjar@mb.sympatico.ca> on
Feb 2, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 980
Calories From Fat: 577
Total Fat: 64.1g
Cholesterol: 206.6mg
Sodium: 1373.6mg
Potassium: 845.5mg
Carbohydrates: 28.1g
Fiber: 3.5g
Sugar: 1.8g
Protein: 69.7g