Tuna puff pastry snack

Tonijn bladerdeeghapje

25

Preparation time 45 min

Ingredients for 20 pieces:

1

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 be in the pan too).
  • 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 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 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 at 180 degrees for about 15 minutes until golden brown.


Tip:

** Serve with sweet and sour sauce













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