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1
To make the dough, dissolve the yeast in the warm water.
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2
Mix together in a bowl the flour and salt.
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3
Add the egg, then stir in the warm milk, butter, and the yeast mixture.
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4
Turn onto a working surface and knead for a minute or two, just until the dough is smooth and no longer sticky, adding more flour as necessary.
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5
Place the dough in a bowl greased with oil, turning to coat with the oil.
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6
Cover with a towel and leave in a warm spot until doubled in bulk, about 1 1/2 hours.
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7
Meanwhile, prepare the filling.
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8
Heat the olive oil in a skillet and saute the onion and garlic slowly until the onion is wilted.
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9
Stir in the tuna, cook for a minute, then sprinkle with salt and paprika.
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10
Stir in the chicken broth and turn off the heat.
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11
[May be prepared ahead]
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12
Punch down the dough and divide into 1-inch balls.
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13
Roll each into a 2-inch circle.
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14
Place 2 teaspoons of filling in the center of each circle, pull up the sides, and pinch to seal.
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15
Heat the frying oil at least 1 inch deep in a skillet.
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16
Lower the heat to medium and fry the meat pies slowly, turning frequently, until they are puffed and golden.
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17
Or, better, use a deep fryer.
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18
Drain.
