These delicious tuna puffs can be prepared early and stored in the freezer. Then they can be baked as and when required and believe me they can be gone in no time.
Author Ann Low
Prep Time 15mins
Cook Time 25mins
Total Time 40mins
1 cantuna in olive oil
1pipshallot - chopped (optional)
1hard boiled egg - chopped
2-3tbspmayonnaise - or to taste
salt and pepper - to taste
1packedfrozen puff pastry - thaw pastry in chiller for a few hour before use, only need 2 large sheets
Mix all the ingredients (except puff pastry) together and set aside.
Place puff pastry sheet on a lightly floured table top and use a pizza cutter to cut pastry sheet into 4 equal square sheets.
Put tuna filling (about 2 tablespoons) on pastry sheet leaving enough border so that it can be folded over and sealed.
Egg wash the border and fold the edges together. Then use fork press down the edges to seal the border. Place the tuna puffs on a lined baking tray and egg wash the tops of each puff and sprinkle some white sesame seeds on top.
Bake in preheated oven at 200C for about 25-30 minutes or until golden brown.