Ingredients
| Ingredient | Amount |
|---|---|
| Chili tuna chunks | 1 can (preferably Ayam Brand) |
| Garlic | 2 cloves |
| Instant puff pastry sheets | 2 sheets (I used Edo brand) |
| Sweet corn (kernels) | 1 ear |
| Bon Cabe (chili seasoning) | 1 sachet |
| Hard-boiled egg | 1 |
| Salt, sugar, and pepper | To taste |
| Oregano (or parsley) | To taste |
| Egg yolk (for brushing) | 1 |
| Sambal sauce | For serving |
Instructions
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Prepare the Filling: Thinly slice the garlic and fry it gently to infuse the oil. Add the chili tuna and sweet corn, then season with salt, sugar, pepper, and Bon Cabe. Stir well to combine and set aside.
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Prepare the Pastry: Roll out the instant puff pastry and cut it into four equal squares.
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Assemble the Puffs: Place a spoonful of the tuna mixture and a piece of hard-boiled egg on each square. Fold the pastry over to create a triangle and seal the edges by pressing with a fork.
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Brush and Bake: Brush the tops with egg yolk, sprinkle with oregano, and drizzle with sambal sauce.
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Cooking: Bake in a preheated oven at 200°C (392°F) for about 18 minutes, or until golden brown.
Enjoy your delicious Chili Tuna Corn Puffs as a perfect snack or appetizer!