Tuna Puffs
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.
Ingredients
- 1 can tuna in olive oil
- 1 pip shallot - chopped (optional)
- 1 hard boiled egg - chopped
- 2-3 tbsp mayonnaise - or to taste
- 1 tbsp lemon juice
- salt and pepper - to taste
- 1 packed frozen puff pastry - thaw pastry in chiller for a few hour before use, only need 2 large sheets
Instructions
- 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.
Notes
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