Tuna Quail Egg Puff Pastry
Ingredients
| Ingredient | Quantity |
|---|---|
| Instant puff pastry | 1.5 sheets |
| Celery | 1 stalk |
| Canned tuna in oil | 1 can |
| Hard-boiled quail eggs | 6 eggs |
| Boncabe chili seasoning | 1 tablespoon (level 3) |
| Onion (finely chopped) | 1/2 medium |
| Garlic (minced) | 2 cloves |
| Egg (for egg wash) | 1 whole |
| Butter | 1/2 tablespoon |
Instructions
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Prepare the Puff Pastry: Thaw 1.5 sheets of instant puff pastry for about 30 minutes. Cut one sheet into four equal parts and set aside.
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Sauté Aromatics: In a pan, melt the butter over medium heat. Sauté the minced garlic and chopped onion until fragrant and translucent. Add the canned tuna and Boncabe chili seasoning, stirring well to combine.
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Mix in Celery: Chop the celery finely and mix it into the tuna mixture. Adjust seasoning to taste.
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Assemble the Puff Pastries: Place a spoonful of the tuna mixture in the center of each pastry square. Halve the hard-boiled quail eggs and place on top of the filling. Fold the pastry over to form a triangle, sealing the edges by pressing down firmly.
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Decorate: Use the tines of a fork to crimp the edges for a decorative touch. Beat the whole egg and brush it over the top of the pastries. Sprinkle with additional chopped celery for garnish.
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Bake: Preheat your oven to 375°F (190°C). Bake the pastries until golden brown and puffed, approximately 20-25 minutes.
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Serve: Allow to cool slightly before serving. Enjoy with ketchup or mayonnaise for dipping.
This delightful Tuna Quail Egg Puff Pastry combines savory tuna with the richness of quail eggs, all encased in flaky pastry, making it a perfect snack or appetizer for any gathering.
