Ingredients
Tuna filling:
- 1 tablespoon oil
- ¾ cup chopped onions
- 1 tablespoon minced ginger ginger paste
- 1 tablespoon minced garlic garlic paste
- ½ teaspoon ground turmeric turmeric powder
- 1 teaspoon ground coriander coriander powder
- 1 and ½ tablespoon garam masala
- ½ teaspoon red chili powder
- 1 cup finely chopped vegetables potatoes, carrots and green peas
- 425 g canned tuna drained
- 2 tablespoons coriander cilantro leaves
Make tuna puffs:
- 5 ready-rolled puff pastry sheets thawed
- 1 egg lightly beaten
Instructions
Make tuna filling:
- Heat oil in a large frying pan over medium-high heat.
- Add onions. Sauté, stirring occasionally, for 2-3 minutes or until lightly browned.
- Add minced ginger and garlic. Sauté, stirring, for a minute or until aromatic. Add ground turmeric, ground coriander, garam masala and red chili powder. Sauté, stirring, for a minute or until fragrant.
- Add vegetables. Season with salt. Stir to combine. Add water. Stir. Cook, covered, for about 5-6 minutes or until tender. Add more water if needed.
- Add tuna and coriander (cilantro) leaves.
- Ideally, the mixture needs to be semi solid consistency.
- Remove from heat. Allow to cool completely.
Make tuna puffs:
- Preheat oven to 200 C or 400 F. Line two baking trays with baking paper.
- Place one puff pastry on a flat surface. Cut into 6 rectangles.
- Place two tablespoons of tuna filling in the center if the rectangle.
- Brush with a little water on the edges of the pastry.
- Fold over to enclose the filling. Press down to seal.
- Arrange the pastries on baking trays.
- Brush with beaten egg.
- Bake for 20-25 minutes or until flaky and lightly browned.
Video
Notes
- Variations: Customize with your favorite vegetables like cauliflower, capsicum and cabbage
Nutrition
Serving: 1g | Calories: 162kcal | Carbohydrates: 9g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 52mg | Sodium: 266mg | Fiber: 2g | Sugar: 2g