Dough circles are pressed into canapé molds, stacked and tied together, then deep-fried and allowed to rest before spooning in delicious fillings before serving!

This has been on my bucket list for a long time – I made the baked Forminha cases years ago but always wanted to make a video about the fried version which is crispy and more traditional. In Mumbai and Goa you can purchase these shells making it very easy to whip up a batch of these canapes, but since I wouldn’t know where to find them, I decided to make them myself. It’s not hard to whip up a batch, economical and you can customize it anyway you wish.

Make ahead and store


3.54 from 90 votes



  • 2 cups all purpose Flour
  • 1 tsp Salt
  • 3 tbsps butter
  • 1/2 cup Water or as required

Vegetable Filling

  • * Salted Water
  • * 1/2 cup cubed Potatoes
  • * 1/2 cup diced Carrots
  • * 1/2 cup frozen Peas
  • * Salt and Pepper
  • * 1/4 cup finely diced Onion
  • * 1/4 cup Parsley
  • * 3 tbsps Mayonnaise

Tuna filling

  • * 120 gms drained canned Tuna
  • * Salt & Pepper
  • * 1 tbsp Mustard
  • * 1 tbsp Parsley
  • * I tbsp diced Spring Onion
  • * 1 tbsp finely diced Red Pepper
  • * 2 tbsps Mayonnaise



  • Add the salt and butter to the flour and work it till crumbly
  • Add water a little at a time and knead
  • Cover the dough with cling film and leave it alone for 15 – 20 mins
  • Roll out the dough till it’s only a few mm thick
  • Using a 7 cms in diameter cookie cutter cut out circles
  • Press the dough into the molds and stack adding an empty case on top
  • Turn over and secure with kitchen string
  • Heat the oil and fry in batches till the shells are golden brown, then remove and cool before unmolding
  • Spoon in the filling and serve

Vegetable Filling

  • Prepare the vegetable filling by cooking the potatoes first, followed by the carrots and then the peas
  • Allow to drain and cool
  • Once completely cool add the salt, pepper onion, parsley and mayonnaise and mix well

Tuna Filling

  • Prepare the tuna fish filling by adding salt & pepper followed by the mustard, parsley, spring onion, red pepper and mayonnaise, mix well and keep aside