Tuna strudel recipe
information
Make sure the ends of the pastry roll are firmly sealed or the filling will leak out during cooking.
Take care when transferring the pastry to the baking sheet. The pastry is thin and the roll is long—so use 2 fish slices and place diagonally on the baking sheet, if necessary.
ingredients
200 g (7 oz) can tuna, drained
6 stuffed olives, chopped
1 hard-boiled egg, chopped
2 tablespoons single cream
2 tablespoons finely chopped fresh parsley
salt and freshly ground black pepper
215 g (7 1/2 oz) frozen puff pastry, defrosted
beaten egg yolk, for brushing
lightly beaten egg white, to glaze
6 stuffed olives, chopped
1 hard-boiled egg, chopped
2 tablespoons single cream
2 tablespoons finely chopped fresh parsley
salt and freshly ground black pepper
215 g (7 1/2 oz) frozen puff pastry, defrosted
beaten egg yolk, for brushing
lightly beaten egg white, to glaze
method
1. Heat the oven to 200°C (400°F) Gas 6.
2. Put the tuna into a bowl with the olives, hard-boiled egg, cream and parsley. Season to taste with salt and pepper and mix thoroughly with a fork.
3. Roll out the pastry on a floured surface into a thin rectangle about 38 X 28 cm/15 x 11 inches; trim edges.
4. Spread the tuna mixture over the pastry leaving a pastry border all round of about 1 cm/tyi inch. Starting at a long edge roll up the pastry. Brush the opposite long edge with beaten egg yolk and press down firmly so that it sticks. Gently press the roll to flatten its shape slightly. Tuck the ends in, brushing with egg yolk so that they stick.
5. Dampen a large baking sheet and carefully transfer the pastry roll to it, join side down. Brush all over with beaten egg white.
6. Bake in the oven for 20 minutes. Serve hot or cold, cut into slices.
2. Put the tuna into a bowl with the olives, hard-boiled egg, cream and parsley. Season to taste with salt and pepper and mix thoroughly with a fork.
3. Roll out the pastry on a floured surface into a thin rectangle about 38 X 28 cm/15 x 11 inches; trim edges.
4. Spread the tuna mixture over the pastry leaving a pastry border all round of about 1 cm/tyi inch. Starting at a long edge roll up the pastry. Brush the opposite long edge with beaten egg yolk and press down firmly so that it sticks. Gently press the roll to flatten its shape slightly. Tuck the ends in, brushing with egg yolk so that they stick.
5. Dampen a large baking sheet and carefully transfer the pastry roll to it, join side down. Brush all over with beaten egg white.
6. Bake in the oven for 20 minutes. Serve hot or cold, cut into slices.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
