Tuesday, October 6, 2009
These Tuna Puffs makes great snacks. The tuna mixture here consists of onion, black olive, chilies, bell pepper, and some lemon juice. I had mixed in some Mexican crumbly cheese (Queso Fresco) in the tuna mixture as well. The cheese remained crumbly after baking and was just delicious. The recipe would yield about 18 puffs with 5” puff pastry shells. So, do give this simple recipe a try.
18 pcs (5 inches Frozen Puff Pastry for Empanadas or Turnovers, thawed
2 can (170 g x 2) Solid White Tuna In Water, drained and flaked
½ Green Bell Pepper, finely diced
1 Small White Onions, finely diced
2 Medium Tomatoes, seeded and finely diced
12 Black Olives, pitted and chopped
2 Red Chilies, finely chopped
A handful of Basil, chopped
1 Packet (250 g) Queso Fresco (Fresh Mexican Cheese) crumbled
Juice of 1 ½ Lemon or to taste
Sea Salt to taste
Freshly Ground Black Pepper to taste
1 Egg + 1 Tbsp Of Water, lightly beaten
Preheat the oven to 425˚F (220˚C). In a large bowl, combine the tuna, bell pepper, onion, tomatoes, olives, chilies, basil and cheese. Mix well and season with lemon juice, sea salt and black pepper.
Divide the tuna mixture equally onto the center of the pastry. Brush all the edges of the pastry lightly with the egg-wash. Then seal the edges and press the edges with your fingers. Brush the top of the turnovers with egg-wash.
Bake the turnovers for 5 minutes, then reduce the heat to 375˚F and continue to bake for another 20 to 25 minutes or until the pastry is lightly golden in color. Allow the pastry to cool slightly before serving.