Sri Lankan Patties Recipe: Spiced Tuna and Potato

Sri Lankan patties are crisp, half-moon pastries filled here with spiced tuna, potato, onion, and curry leaves. They are a popular savory snack, often served warm with tea or as part of a buffet; family and regional fillings vary, and chicken or vegetables are also common choices.

Ingredients

3 cups (375 g) all-purpose flour, plus 2 tablespoons (16 g) for dusting
8 tablespoons (113 g) cold unsalted butter, cut into small cubes
½ teaspoon (3 g) fine salt, plus ¼ teaspoon (1 g) for the filling
½ cup (120 ml) cold water, plus 1 to 2 tablespoons (15–30 ml) more if needed
1 pound (450 g) starchy potatoes, peeled and cut into ½-inch (1 cm) cubes
2 cans tuna, 5 ounces (142 g) each, drained; about 10 ounces (280 g) drained tuna total
1 tablespoon (15 ml) neutral oil, such as canola oil
1 medium yellow onion, finely chopped, about 1 cup (150 g)
1 green chile, seeded and finely chopped, or ½ teaspoon (1 g) red pepper flakes
1 tablespoon (6 g) finely chopped fresh ginger
2 garlic cloves, finely chopped, about 2 teaspoons (6 g)
8 fresh curry leaves, finely sliced, optional
1 teaspoon (2 g) Sri Lankan roasted curry powder, or regular curry powder
½ teaspoon (1 g) ground turmeric
2 tablespoons (30 ml) fresh lime juice
4 cups (950 ml) neutral frying oil, or enough to reach about 2 inches (5 cm) in a heavy pot; the amount used depends on the pot

Instructions

Make and chill the pastry. Put the flour and ½ teaspoon salt in a large bowl. Rub in the cold butter with your fingertips, or cut it in with a pastry cutter, until the mixture looks like coarse crumbs with some pea-size pieces remaining. Add ½ cup cold water and stir until the dough begins to come together. If dry flour remains, add more water a tablespoon at a time. Knead gently for about 1 minute, just until smooth; avoid working it until elastic. Flatten into a disk, wrap, and refrigerate for 30 minutes. The rest makes the pastry easier to roll and helps it stay tender.
Cook the potatoes. While the dough chills, put the potato cubes in a saucepan and cover with cold water. Bring to a boil, then simmer for 12–15 minutes, until a knife passes through easily but the cubes are not falling apart. Drain thoroughly and return the potatoes to the warm pan for 1 minute so excess steam can escape. Mash roughly with a fork, leaving a few small pieces for texture.
Make the tuna filling. Heat the tablespoon of oil in a skillet over medium heat. Add the onion and cook for 4–5 minutes, stirring, until soft but not deeply browned. Stir in the chile, ginger, garlic, curry leaves if using, curry powder, turmeric, and the remaining ¼ teaspoon salt. Cook for 1 minute, until fragrant. Fold in the drained tuna and mashed potatoes, breaking up large tuna pieces while keeping some texture. Add the lime juice and stir for 2–3 minutes, until evenly combined and hot. Because the tuna is seafood, check that the filling reaches 145°F (63°C) with a food thermometer, the USDA FSIS safe minimum internal temperature for fish. Spread it on a plate and let it cool for at least 10 minutes before filling the pastry; warm filling can soften the dough and make sealing harder.
Roll and cut the pastry. Lightly flour the counter. Divide the chilled dough into two portions and keep one covered while you work. Roll the first portion to about ⅛ inch (3 mm) thick, turning it occasionally so it does not stick. Cut 5-inch (13 cm) circles with a cutter or the rim of a small bowl. Gather and reroll scraps once, then repeat with the second portion. You should have about 12 circles. If the dough springs back, cover it and let it rest for 5 minutes before rolling again.
Fill and seal. Place about 1½ tablespoons (25 g) of cooled filling on one half of each pastry circle, leaving a clean ½-inch (1 cm) border. Dip a fingertip in water and lightly moisten the edge. Fold the dough over the filling to make a half moon, press out trapped air, and firmly pinch the edges closed. Crimp with a fork. Set the patties on a lightly floured tray and cover them with a clean towel while you shape the rest. Do not overfill: a small, well-sealed patty is less likely to split in the oil.
Fry until crisp. Pour the frying oil into a heavy pot so it is about 2 inches (5 cm) deep, leaving plenty of room above it. Heat to 350°F (175°C), checking with a deep-fry thermometer. Fry 3 or 4 patties at a time for about 2–3 minutes per side, turning once, until evenly golden and crisp. Keep the oil near 350°F (175°C); adding too many at once cools it and can make the pastry greasy. Lift the patties out with a slotted spoon and drain on a rack or paper towels. Let the oil return to temperature between batches. Serve warm, not straight from the oil.

Tips

Keep the dough cool. Butter that softens too much can make the pastry sticky and harder to handle. If the circles become limp while you shape, put the tray in the refrigerator for 10 minutes. Dust the counter lightly rather than adding lots of flour, which can make the finished crust dry.
Use a practical curry-powder substitute. Sri Lankan roasted curry powder has a distinctive toasted aroma and may be sold in South Asian shops. Regular curry powder works if that is what you have; it makes the filling milder and less deeply roasted. Add a pinch of black pepper or extra chile if you want more warmth.
Drain the tuna and potatoes well. Excess liquid makes the filling wet, which can weaken the pastry seams. If the mixture looks loose, cook it for another minute or two to evaporate moisture. Let it cool before shaping, and wipe any filling off the pastry border before sealing.
Make the edges secure. Press out air pockets and pinch the seam firmly before crimping. If a patty opens during frying, remove it carefully and check the remaining patties for gaps; do not crowd the pot or try to flip them aggressively.

Serving Suggestions

Serve the patties warm as a tea-time snack, starter, or party finger food. A squeeze of lime is an easy match for the savory tuna and potato filling. For a simple spread, offer them with a fresh green salad, sliced cucumber, or tomato and onion sambol. A mild yogurt dip or a tangy chutney can be served alongside, but the filling is already seasoned, so a small dish of sauce is enough.

For a buffet, arrange patties on a platter with the seams facing down and keep them in a single layer so the crust stays crisp. If you are serving several hot snacks, fry these close to serving time or reheat them in an oven rather than covering them while hot; trapped steam softens the shell. They are also convenient to pack for a picnic once fully cooled, provided they are kept cold in transit and not left at room temperature for more than two hours.

Variations

Potato and vegetable: Replace the tuna with 1 cup (150 g) finely diced cooked carrot and ½ cup (75 g) thawed peas. Keep the potato, onion, spices, and lime as written. This is a good choice when you want a meatless filling; cook off any excess moisture before cooling it.

Chicken: Substitute 10 ounces (280 g) finely chopped cooked chicken for the drained tuna. If starting with raw chicken, cook it thoroughly in the skillet before adding the potatoes; poultry must reach 165°F (74°C), checked with a food thermometer. Shredded leftover chicken can be used if it has been stored safely and is reheated as part of the filling.

More or less heat: Use half a green chile or remove its seeds for a gentler filling, or add another chile for more bite. Chile heat varies, so taste the filling before it cools and adjust gradually. A little extra lime can brighten it, but too much liquid can make the mixture difficult to seal inside the pastry.

Baked patties: For a less oily crust, brush the sealed patties lightly with oil and bake on a lined tray at 400°F (200°C) until golden, about 20–25 minutes, turning the tray once. Baked pastry will be drier and more biscuit-like than the crisp, blistered shell from deep-frying. Check early because ovens and pastry thickness vary.

Storage and Reheating

Cool cooked patties promptly and refrigerate them within 2 hours. Store in a covered container for 3–4 days. For the crispest results, reheat in a 350°F (175°C) oven or toaster oven for 8–12 minutes, until hot throughout; avoid the microwave if you want to preserve the crust. If reheating leftovers, bring them to 165°F (74°C), as recommended by USDA FSIS, and check the center of a patty with a food thermometer.

Uncooked shaped patties can be frozen in a single layer until firm, then transferred to a freezer-safe container for up to 2 months for best quality. Fry them from frozen over slightly lower heat so the centers warm before the crust gets too dark, allowing a few extra minutes and checking that the filling is hot. Alternatively, thaw overnight in the refrigerator and fry as directed. Do not leave thawed patties at room temperature to soften.

Frequently Asked Questions

Can I make Sri Lankan patties ahead?
Yes. Prepare the filling a day ahead and refrigerate it in a covered container. You can also shape the patties several hours ahead and keep them covered in the refrigerator. Fry shortly before serving for the crispest pastry, or reheat cooked patties in the oven.

Why did my patties open while frying?
The usual causes are overfilling, a wet or flour-dusted seam, trapped air, or oil that is too hot. Leave a clear border, moisten it lightly with water, press out air, and crimp firmly. Keep the oil near 350°F (175°C) and turn the patties gently.

Can I use fresh fish instead of canned tuna?
Yes, but cook it fully before mixing it with the potatoes. Flake it and check that it reaches 145°F (63°C), the USDA FSIS safe minimum internal temperature for fish. Fresh fish can release more moisture than canned tuna, so cook the filling until that liquid has evaporated before cooling it.

Can I make the dough without butter?
Vegetable shortening can replace the butter in the same amount by weight, though it gives the crust a less buttery flavor. A firm baking margarine can also work, but soft tub margarine contains more water and may make the dough sticky. Add the water gradually whichever fat you use.

How do I know the oil is ready without a thermometer?
A thermometer is the most reliable option. If you do not have one, drop in a small scrap of dough: it should rise and bubble steadily, turning pale gold in about 30 seconds. If it darkens almost immediately, the oil is too hot; if it barely bubbles, wait for the oil to heat more.

Can I freeze fried patties?
Yes. Cool them completely, freeze in a single layer, and pack them airtight for up to 2 months for best quality. Reheat from frozen in a 350°F (175°C) oven until crisp and hot in the center, checking that leftovers reach 165°F (74°C). The shell may be slightly less crisp than freshly fried patties.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).