These deliciously crisp and crunchy pastry puffs, are packed full of succulent Mediterranean ingredients. They can be put together quickly, using mainly store cupboard/bought in ingredients, so it’s a good recipe for those days when you fancy something a little indulgent but are short of time or inspiration!
My idea for these came from taking the tuna turnover recipe I learnt at school, (which could be a little dry) and adding a tomato sauce in order to create a more luscious filling. Fish is often cooked in tomato sauce in the Mediterranean, as the flavours complement each other beautifully and the seafood retains all its moisture.
The Tomato Sauce
For cheat’s version-use a ready made sauce such as a “sofrito” passata, which includes the sautéed onions, vegetables and garlic, without too many additives.
If cooking from scratch- add extra flavour with chopped olives and ready marinated vegetables (sold in jars) such as semi-dried peppers, aubergines or tomatoes. You do not need all the sauce for this recipe, so freeze the remainder to use another day.
Ready rolled puff pastry is delicate so handle with care and place straight onto the baking tin before adding the filling. It is easier to lift the pastry sheets to assemble the parcels if you use non-stick baking parchment.
- 1 pkt of ready rolled, chilled puff pastry.
- 1 tin/jar of quality tuna.
- 1 boiled egg (roughly chopped)
- Milk (or egg white) for glazing the pastry.
For a simple tomato sauce
- 1 onion (chopped finely)
- 1 garlic clove (chopped finely)
- 1 tin chopped tomatoes (or use a ready made sauce)
- 1 tbsp of marinated, semi-dried peppers (roughly chopped).
- 1 handful of stoned black olives (roughly chopped).
- Olive oil (for frying)
- If making the tomato sauce, do this first. Heat a little olive oil in a heavy bottomed frying pan. Add the onions and when they start to yellow and soften, add the chopped garlic. After a few minutes (and before the garlic burns) add the tomatoes and semi-dried peppers and continue cooking over a moderate heat. Season.
- After about 5 minutes, add the olives and turn down the heat to allow the sauce to cook gently for about 5 minutes or so. You want the sauce to thicken but do not allow it to dry out. In the meantime, also boil the egg.
- Once the sauce is cooked, transfer to a bowl to cool down.
If not making the sauce go straight to step 2.
- Peel the boiled egg, chop roughly and set to one side.
- Open the tin of tuna, drain and use a fork to flake meat into smaller pieces.
- Preheat the oven (220 C /200C Fan / Gas Mark 6).
- Cover a large baking tin with the baking parchment.
- Stretch out the ready rolled pastry onto the parchment and use a sharp knife to cut across the centre in order to divide the sheet into two halves, so you have two rectangles.
- Spread a generous dollop of tomato sauce in the centre of each one. Leave the edges clear of sauce. See pic below.
Spread the flaked tuna evenly on top of the tomato sauce.
Tip: If tuna is a bit dry, mix a little mayonnaise into it.
Spread the chopped egg on top of the tuna.
Brush a little milk on all the edges to help the pastry stick together when you assemble the pies.
Carefully lift both ends of the top of the rectangle (the long part) and pull it gently towards you. Bring it down carefully over the filling in the centre. (Don’t worry if some of the filling also moves forward with it.)
Take the opposite end of the pastry sheet and stretch it towards the centre, placing the edge slightly over the first sheet, so that the filling is totally encased and you have a rectangular parcel.
- Press the two narrow ends with fork so it looks a little bit like a fish tail. Squeeze the central edges together to ensure the parcel is totally sealed.
- Pierce the top of the parcels with a fork.
- Glaze with a little milk (or egg white). Repeat with the other parcel.
Place the tuna parcels in the centre of the preheated oven and bake for about 20 -25 minutes or until the pies have puffed up and turned golden brown. (check the bottoms have also cooked).
Delicious served with a selection of salads. Enjoy!
© (Suzette McDaniel Don’t Burn The Onions) Unauthorized use and /or duplication of this material without express written consent from this blog’s author/and or owner is strictly prohibited.
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