Tuna puff pasties recipe
information
Make sure as much oil as possible is drained from the tuna or it will seep through the pastry during cooking.
Serve these unusual pasties with crisp salad ingredients—sticks of carrot, celery and cucumber, or whole radishes and spring onions— accompanied by a pot of mayonnaise. A plain green salad and sliced tomatoes packed in rigid containers make good additions.
ingredients
2 x 200 g (7 oz) cans tuna fish, drained and flaked
1 tablespoon vegetable oil
1 onion, finely chopped
3 hard-boiled eggs, chopped
2 potatoes, boiled and diced
3 tablespoons tomato ketchup
1 teaspoon dried mixed herbs
grated zest of 1 lemon
2 eggs, beaten
1 clove garlic (optional)
dash of Worcestershire sauce (optional)
salt and freshly ground black pepper
400 g (13 oz) frozen puff pastry, defrosted
1 tablespoon vegetable oil
1 onion, finely chopped
3 hard-boiled eggs, chopped
2 potatoes, boiled and diced
3 tablespoons tomato ketchup
1 teaspoon dried mixed herbs
grated zest of 1 lemon
2 eggs, beaten
1 clove garlic (optional)
dash of Worcestershire sauce (optional)
salt and freshly ground black pepper
400 g (13 oz) frozen puff pastry, defrosted
method
1. Heat the oil in a frying-pan, add the onion and fry gently for 5 minutes until soft and lightly coloured. Transfer with a slotted spoon to a bowl.
2. Add the tuna to the bowl together with the hard-boiled eggs, potatoes, tomato ketchup, herbs, lemon zest, half the beaten egg, garlic and Worcestershire sauce, if using. Season with salt and pepper to taste and mix well.
3. Heat the oven to 220°C/425°F/Gas7.
4. Roll out the pastry on a lightly floured surface to a 35 cm/14 inch square. Trim the edges straight, then cut the pastry in half. Cut each half in 3 crossways.
5. Spoon a portion of the tuna and egg mixture on to the centre of each piece of pastry. Brush the edges of each piece of pastry with water, then draw up the 2 long sides to meet over the filling. Firmly seal the edges together and crimp. Press the short sides together to seal them,
making a neat parcel. Repeat this process with the remaining pastry pieces.
6. Place the 6 parcels on a dampened baking sheet and brush them with the remaining beaten egg. Bake in the oven for 15 - 20 minutes until the pastry is golden brown and the underside is dry. Carefully transfer to a wire rack and leave to cool.
2. Add the tuna to the bowl together with the hard-boiled eggs, potatoes, tomato ketchup, herbs, lemon zest, half the beaten egg, garlic and Worcestershire sauce, if using. Season with salt and pepper to taste and mix well.
3. Heat the oven to 220°C/425°F/Gas7.
4. Roll out the pastry on a lightly floured surface to a 35 cm/14 inch square. Trim the edges straight, then cut the pastry in half. Cut each half in 3 crossways.
5. Spoon a portion of the tuna and egg mixture on to the centre of each piece of pastry. Brush the edges of each piece of pastry with water, then draw up the 2 long sides to meet over the filling. Firmly seal the edges together and crimp. Press the short sides together to seal them,
making a neat parcel. Repeat this process with the remaining pastry pieces.
6. Place the 6 parcels on a dampened baking sheet and brush them with the remaining beaten egg. Bake in the oven for 15 - 20 minutes until the pastry is golden brown and the underside is dry. Carefully transfer to a wire rack and leave to cool.
serving amount
serves 6
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