Place 100 g all-purpose flour and the pinch of salt in a mixing bowl, then stir to combine.

Add 1 egg, 60 ml milk, and 30 ml vegetable oil to the flour mixture, then mix with a fork.

Gradually add up to 100 ml water while kneading until the dough becomes smooth and supple.

Cover the dough and rest it for 10 minutes, then divide it into 8 equal portions.

Drain and flake 120 g canned tuna in a second mixing bowl, then add 60 ml tomato sauce.

Season the tuna mixture with 0.5 g black pepper and a small amount of salt, then stir in 50 g grated cheese.

Roll one dough portion into a thin round, then place about 1 tablespoon of tuna filling in the center.

Fold the dough round into a half-moon over the filling, then press and crimp the edges closed with a fork.

Repeat rolling, filling, and sealing with the remaining dough and filling until 8 pastels are formed.

Heat 500 ml frying oil in a frying pan over medium-high heat, then fry the pastels in batches for 3 to 4 minutes.

Turn the pastels until both sides are deep golden and crisp, then lift them from the oil with a slotted spoon.

Drain the fried pastels on paper towels, then serve warm.