Pitta Stuffed With Tomatoes And Salted Anchovies

Preparation:

Preparation: Incorporate the suet into the pasta, put the salt, the pepper and work a little. Divide it into two unequal parts, roll out the largest one and line a greased baking sheet with it. In a pan with a few spoonfuls of oil, cook the tomatoes without seeds and vegetable water over high heat, season with a little salt and, when they are cooked but not mushy, remove them from the pan and let them cool. Mince the tuna, bone the salted anchovies, wash and cut them into small pieces, pit the olives and divide them in half. Combine everything with the already cooked tomato, adding the capers that you have desalted. Mix and fill the pan with this mixture. Roll out the remaining dough and cover the 'pitta' with it, pressing the edges so that they stick together and seal the filling well. Grease the surface with a little lard and put in the oven for 30-40 minutes.