Tuna Puff Pastry Recipe
Ingredients:
- 1 can tuna chunks
- Cooking oil, as needed
- 4 tablespoons onion oil
- 1 cup frozen corn, steamed
- 1/2 teaspoon Boncabe (chili powder), optional
- 1/4 teaspoon salt
- 1/4 teaspoon bouillon powder
- Freshly ground black pepper, to taste
- 2 hard-boiled eggs, chopped
- 1 egg, beaten (for brushing)
- Instant puff pastry sheets, such as Edo brand
Instructions:
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Prepare the Filling:
- Heat a small amount of cooking oil in a pan over medium heat. Add the onion oil and let it heat until fragrant.
- Stir in the tuna chunks and cook for a few minutes until warmed through.
- Add the steamed corn and mix well. Season the mixture with salt, black pepper, bouillon powder, and Boncabe (if using). Adjust seasoning to taste.
- Gently fold in the chopped hard-boiled eggs. Remove from heat and let the mixture cool slightly.
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Assemble the Pastries:
- Preheat your oven to 375°F (190°C).
- Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into four equal squares or rectangles, depending on your preferred size.
- Place a spoonful of the tuna mixture onto the center of each pastry square.
- Fold the pastry over the filling to create a pocket or triangle, pressing the edges together to seal. Use a fork to crimp the edges and ensure the filling is securely enclosed.
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Bake the Pastries:
- Brush the top of each pastry with the beaten egg to give it a golden, glossy finish.
- Arrange the filled pastries on a baking sheet lined with parchment paper.
- Bake in the preheated oven for about 20 minutes, or until the puff pastry is golden brown and crispy. Baking times may vary depending on your oven, so keep an eye on them towards the end of baking.
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Serve:
- Allow the pastries to cool slightly before serving. Enjoy them warm or at room temperature.
These tuna puff pastries are perfect as a savory snack or appetizer and are sure to impress with their flaky, golden crust and flavorful filling.
