• To make the pastry, combine the flour and salt in a large bowl.
• With gloves on, grate the butter into the flour.
• Using a pastry blender, cut the butter into the flour until evenly distributed.
• Make a well in the center of the flour.
• Add beaten eggs in the middle.
• Slowly add the flour into the center and mix until you have a shaggy dough.
• Add water, a little at a time. Add just enough water so that the dough comes together.
• Wrap in plastic wrap or a ziploc bag and place in the refrigerator for at least ½ hour.
• Meanwhile, make the filling.
• In a large cast iron skillet, heat oil.
• Add onion, bell peppers and celery.
• Saute until it starts to change color.
• Add garlic and tomatoes and cook for 5 minutes.
• Add capers, raisins, ketchup, mustard, Worcestershire and sambal.
• Stir to combine and cook for 1 minute.
• Add tuna fish. Break up the tuna and cook for another 2 minutes.
• Add parsley and stir to combine.
• Add salt and pepper. Stir to combine.
• Let it cook for a few minutes.
• Using a rolling pin, roll out the dough to a circle as thin as possible. Work with half of the dough at a time.
• Using a 5” biscuit cutter, cut out circles from the dough.
• Place about 2 tablespoons of the tuna filling on each circle.
• Brush the edges with water.
• Seal the pies by pressing the edges together.
• Crimp the edges with a fork or twist the edges to seal.
• Repeat until all the pastry dough has been filled.
• Heat a deep pot with oil.
• Place the tuna pies in the hot oil and fry until golden brown on both sides.

Air Fryer Method

• Preheat the Air Fryer to 375 F.
• Spray the Air Fryer basket with non stick spray.
• Seal and cook for 10 minutes.
• Serve pastechi with ketchup, mustard and sambal.