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Again I have to take my grandmother to explain the recipe. In my house, my grandmother eat cakes, no pies and the rest of the world. Why? The truth is that I have no idea if it is bought pies away from home if that call it home but if they are cakes, period. This results in more than one curious moment, especially when you order a cake tapas in a bar and they look to be crazy expensive. And is that my grandmother did not take the opposite and all assume that it is, for that is the best cook in the world (I can not say that my mother is the best that neither knows nor wants to learn to cook). And although Mr. House has tried to convince me that the call dumplings at the end it is he who has finished asking "cakes" to eat.

Ingredients

• 1 package wafer or dough dumplings
• median 1 can tuna in brine
• 1 / 4 onion
• 1 small can of red pepper
• 1 to 2 hard boiled eggs
• 1 egg
• bechamel sauce:
• 40 gr. butter
• 40 gr. flour
• 350 ml. milk
• 1 / 4 Starlux broth
• Nutmeg

Development

in a bowl will crumbled tuna along with the onion, red pepper and finely chopped hard-boiled eggs. We mix it all together and reserve.

will prepare the bechamel, first melt the butter and then add the flour. We turn to the flour to brown with fire rather low. Then add the milk gradually (previously temperate), stirring with a barillas to prevent lumps. When you are connected and smooth add 1 / 4 starlux broth and grated a little nutmeg. Let cook a few minutes.

When the bechamel is ready add tuna mass initially prepared and give a few laps to be built. After what we will bring a dish and leave to cool before assembling the patties.

Prepare pastries, ie we will put a tablespoon of dough per wafer and sealed with a fork.

Then we fry in hot oil or , as I have prepared today, browning in the oven. The roast will on paper and paint with beaten egg, the introduction in the preheated oven and leave until golden.