Gebraden kip op Marokkaanse wijze
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Tuna puff pastry snack
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
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