Puff pastry with a filling of tuna, bell pepper, black olives and a spoonful of passata, seasoned with oregano, thyme and our Grandmother's blend. The filling cooks in ten minutes, and the oil from the tuna goes into the pan too: that's where the flavour is. Once cooled, you fold them shut, brush them with egg yolk and they go in the oven for a quarter of an hour until golden and flaky. Makes twenty. They're best warm, but lukewarm they disappear just as fast.

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⏱ Preparation time: ±45 min
👥 Makes: 20 pieces
🌶 Difficulty: easy
🍽 Category: Snack

Ingredients

For the filling

• 320 g tuna in sunflower oil
• ½ onion
• 2 cloves of garlic
• ½ red, ½ green and ½ yellow bell pepper
• 50 g black olives
• culinary olive oil
• 2 heaped teaspoons Grandmother's blend
• 2 heaped teaspoons sweet paprika
• 2 heaped teaspoons oregano, plus extra for finishing
• 1 heaped teaspoon thyme
• 1 heaped teaspoon salt
• 20 g tomato passata

For the pastry

• 450 g puff pastry
• 1 egg

Method

1. Take the puff pastry out of the freezer and let it thaw slowly.
2. Heat a dash of olive oil in a large pan over a low heat.
3. Finely chop the onion, press the garlic and sweat them in the pan until they colour.
4. Add the tuna, together with the oil from the tin.
5. Cut the peppers and the olives into small cubes and add them.
6. Season with the Grandmother's blend, the sweet paprika, the oregano, the thyme and the salt. Stir and simmer for 5 minutes.
7. Stir in the passata, take the pan off the heat after 2 minutes and leave to cool.
8. Cut each sheet of puff pastry vertically into two equal pieces.
9. Place a tablespoon of filling at the bottom of each half, fold the pastry over and press the edges shut with a fork.
10. Brush the top with egg yolk, make a few cuts with a knife and sprinkle with some oregano.
11. Preheat the oven to 180 degrees and bake the pastries for about 15 minutes until golden brown.

Chef's tip

Let the filling cool completely before spooning it onto the pastry. Warm filling makes puff pastry limp, and then it won't rise nicely in the oven.

Serving suggestion

Serve warm or lukewarm, with sweet and sour sauce.

Ready to cook?

The filling gets its character from our Grandmother's blend, complemented by sweet paprika, oregano and thyme. Sweat everything in our culinary olive oil and you have everything you need.

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Enjoy!
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