Tuna and Quail Egg Puff Pastry
Ingredients:
- 1.5 sheets of ready-to-use puff pastry
- 1 stalk of celery, finely chopped
- 1 can of tuna in oil, drained
- 6 quail eggs, hard-boiled and halved
- 1 tablespoon of Boncabe level 3 (a spicy seasoning mix)
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1 egg (for egg wash)
- 1/2 tablespoon of butter
- Salt and pepper to taste
Instructions:
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Prepare the Puff Pastry:
- Thaw the puff pastry sheets according to package instructions. Once thawed, cut one sheet into four equal parts and set aside.
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Prepare the Filling:
- In a skillet, melt the butter over medium heat. Add the minced garlic and chopped onion, and sauté until softened and fragrant.
- Stir in the drained tuna and Boncabe seasoning. Cook for a few minutes until well combined.
- Add the finely chopped celery to the skillet and season with salt and pepper to taste. Adjust seasoning as needed.
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Assemble the Pastries:
- Place a small spoonful of the tuna mixture in the center of each puff pastry square.
- Top with a half of a quail egg.
- Fold the pastry over to form a triangle, pinching and sealing the edges to secure the filling inside.
- Use a fork to crimp and seal the edges of the pastry, creating a decorative pattern.
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Prepare for Baking:
- Beat the egg and brush the mixture over the top of each pastry for a golden finish.
- Sprinkle a bit more chopped celery on top for added flavor and a touch of color.
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Bake the Pastries:
- Preheat your oven to 375°F (190°C). Place the pastries on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until the puff pastry is golden brown and crispy.
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Serve:
- Allow the pastries to cool slightly before serving.
- Serve warm with your choice of dipping sauces, such as tomato sauce or mayonnaise.
These Tuna and Quail Egg Puff Pastries are perfect for a delightful snack or a tasty appetizer. Enjoy the crisp pastry paired with a savory tuna filling and the richness of quail eggs!
