Chili Tuna Corn Puff
Ingredients
- 1 can chili tuna chunks (I used Ayam Brand)
- 2 cloves garlic
- 2 sheets of instant puff pastry (I used Edo)
- 1 ear of sweet corn, kernels removed
- 1 sachet of spicy seasoning (Bon Cabe)
- 1 hard-boiled egg
- Salt, sugar, and pepper to taste
- Parsley to taste (I substituted with oregano)
- Egg yolk for brushing
Instructions
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Prepare the Filling:
- Thinly slice the garlic cloves and fry until fragrant. Remove from heat and set aside the garlic oil.
- In a mixing bowl, combine the chili tuna, sweet corn kernels, salt, sugar, pepper, and spicy seasoning. Mix well to incorporate all the flavors.
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Prepare the Puff Pastry:
- Roll out the instant puff pastry sheets and cut each sheet into four equal squares.
- Place a spoonful of the tuna mixture onto each pastry square.
- Slice the hard-boiled egg and add a piece on top of the tuna mixture in each pastry.
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Shape the Puffs:
- Fold each pastry square into a triangle, enclosing the filling. Use a fork to press and seal the edges.
- Brush the tops of the puffs with egg yolk.
- Sprinkle with oregano (or parsley, if using).
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Bake:
- Preheat the oven to 200°C (390°F).
- Arrange the puffs on a baking sheet lined with parchment paper.
- Bake for 18 minutes or until golden brown and puffed up.
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Serve:
- Let the puffs cool slightly before serving. These delicious chili tuna corn puffs make a perfect appetizer or snack, best enjoyed warm with a drizzle of your favorite chili sauce.
Notes
- Feel free to customize the filling with your favorite vegetables or spices.
- These puffs are great for parties or as a quick and tasty snack for any occasion.
- For a vegetarian option, substitute the tuna with a mixture of sautéed mushrooms and cheese.
Enjoy your delightful and savory Chili Tuna Corn Puffs, perfect for any gathering or simply as a treat for yourself!
