Preparation time 45 min Ingredients for 20 pieces: 320 g tuna in sunflower oil ½ onion 2 garlic cloves ½ red, ½ green, ½ yellow bell pepper 50 g black olives Moroccan Spicy Secrets Olive Oil 2 heaped teaspoons Moroccan Spicy Secrets Grandmother's Wisdom Mix 2 heaped teaspoons paprika mild from Moroccan Spicy Secrets 2 heaped teaspoons of oregano from Moroccan Spicy Secrets 1 heaped teaspoon thyme Spain from Moroccan Spicy Secrets 1 heaped teaspoon salt 20 g tomato passata 450 g puff pastry 1 egg Recipe for 20 pieces: Remove the puff pastry from the freezer and let it thaw slowly. Take a large pan, add some olive oil, and heat over a low heat. Finely chop the onion and press the garlic cloves. Add these to the pan and stew until they are nicely colored. Add the tuna in sunflower oil (the oil should also be added). Cut the peppers and olives into small cubes and add them to the pan. Then season the whole thing with the Grandmother's Way mix, soft paprika, oregano, Spanish thyme and salt. Stir well and let it simmer on a low heat for five minutes. Add the tomato passata. After two minutes, remove the pan from the heat and let it cool. Cut the puff pastry vertically into two equal pieces. Take a tablespoon of the mixture and place it at the bottom of one half. Fold the top end all the way down until it touches the bottom and press firmly. Use a fork to seal the edges of the puff pastry together. Separate the egg white from the egg yolk. Using a brush, brush the top of the puff pastry with the egg yolk. Make incisions in the top of the puff pastry with a knife. Then sprinkle some oregano on top. Preheat the oven to 180 degrees. Bake the puff pastry in the oven for about 15 minutes at 180 degrees until golden brown. Tip: ** Serve with sweet and sour sauce Previous Next Tasty! Moroccan Spicy Secrets