Food handling tips

You can make the dough a day ahead of time. This gives the dough the time to relax and will give you a softer, crumblier dough.

Recipe tips

Keep frozen if not cooked immediately.

1. In a pan, sauté garlic and onion in oil for 2 minutes. Add Century Tuna Flakes, sauté for 2 minutes.
2. Add the dissolved afritada mix and potatoes. Simmer until the sauce thickens. Add green peas and grated cheese, simmer for 2 minutes.

1. In a large bowl, combine four, salt, and sugar together. Add the shortening to the flour mixture and blend it until the mixture holds together.
2. Continue kneading and add water 1 tbsp at a time until the mixture turns into a smooth dough then form into a ball. Dust flour into wax paper and place the dough on top and sprinkle it with flour.
3. Place another wax paper on top. Using a rolling pin, with small rolling strokes, start at the center of the dough until it reaches to the edges. Flatten the dough into ¼-inch thickness.
4. Cut out 4-inch diameter circles using a cooking cutter mold on the dough.

1. Place 1 tablespoonful of the prepared filling at the center of each piece of dough.
2. Fold it forming half moon shaped pieces. Twist or flute the edges to seal completely. You can also use a fork and seal the edges by pressing the edges.
3. Arrange them on a cookie sheet and brush top with egg wash.
4. Bake at 360 °F for about 30 minutes or deep fry until golden brown.