Sicilian Tuna-Stuffed Half-Moon Pastries

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These crescent-shaped turnovers from the mountain villages near Messina showcase Sicily's love of sweet-savory contrasts. A surprising filling of tuna, ground beef, raisins, pine nuts, and dark chocolate is wrapped in a tender Marsala-scented dough, fried until crisp, and dusted with powdered sugar.

Nutrition Facts

Per serving (estimated)

• 490 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 22 gSugar
• 18 gProtein
• 320 mgSodium
• 380 mgPotassium
• 85 mgCalcium
• 4 mgIron
• 1 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the dough

• 2 cups (250 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1 large egg
• 1/4 cup (60 ml) dry Marsala wine
• 3 tbsp extra-virgin olive oil
• 2 to 3 tbsp cold water, as needed

For the sweet-savory filling

• 5 oz (140 g) tuna packed in olive oil, drained and flaked
• 6 oz (170 g) ground beef or veal
• 1/4 cup (35 g) raisins
• 3 tbsp pine nuts
• 1 oz (30 g) dark chocolate (70%), finely chopped
• 1/4 cup (50 g) granulated sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves

For frying and finishing

• Vegetable oil, for deep-frying
• Powdered sugar, for dusting

Directions

1. Make the dough: pulse the flour, sugar, baking powder, and salt in a food processor to combine. Add the egg, Marsala, and olive oil and pulse until a shaggy dough forms, then drizzle in cold water 1 tablespoon at a time until it just comes together. Knead briefly, wrap in plastic, and rest 30 minutes.
2. Meanwhile, make the filling: heat 1 tablespoon olive oil in a skillet over medium heat. Add the ground beef and cook, breaking it apart, until no longer pink, about 5 minutes. Stir in the raisins, pine nuts, chocolate, sugar, cinnamon, and cloves, then fold in the flaked tuna. Cook 2 minutes more and transfer to a bowl to cool completely.
3. Roll the rested dough on a lightly floured surface to about 1/8-inch (3 mm) thickness. Using a 4-inch (10 cm) round cutter or glass, cut out 8 circles, rerolling scraps once.
4. Spoon about 2 tablespoons of filling onto one half of each dough circle, leaving a 1/2-inch border. Fold the dough over to form a half-moon, press the edges firmly to seal, then crimp with the tines of a fork.
5. Heat 2 inches of vegetable oil in a heavy saucepan to 320°F (160°C). Fry the pastries in small batches, 2 to 3 at a time and turning once, until deep golden on both sides, about 3 to 4 minutes total.
6. Drain on paper towels and let cool for 5 minutes. Dust generously with powdered sugar and serve warm.

Cook’s Notes

• Always choose tuna packed in olive oil, not water, for the rich savory backbone the filling needs.
• Let the filling cool completely before sealing, or the warm filling will soften the dough and cause leaks during frying.
• Keep the oil close to 320°F (160°C); too hot burns the pastry before the filling warms, too cool makes the pastries greasy.
• For a lighter, non-fried version, brush the pastries with beaten egg and bake at 375°F (190°C) for 18 to 20 minutes until golden.
• A small splash of Marsala in the dough gives these turnovers their signature Sicilian aroma and tender crumb.

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