Shame on me! I haven’t posted in so long…
So here you go, I am back with a nice and simple recipe to brighten up your weekly diners. I was getting fairly bored of my quiches, salad, salmon etc so I did a bit of research and mix a few recipes together.
This recipe is following my IBS outcome (no garlic, little onion) but I would encourage adding a bit of seasoning.
- Puff Pastry
- Caned Tuna
- Dried Tomoates
- Capers (or onions)
- Salt & Pepper
- Lemon juice
- 1 egg
- Cream cheese or cottage cheese and creme fraiche (my variation)
Right so if you are in Ireland, Australia or the UK, your puff pastry will most likely come as a square or a rectangle.
Cut it in triangles and make them slightly overlap. In a bowl, mix all the ingredients. Add them onto the pastry like the picture below.
From the top of the pastry (where you tuna lies), tightly roll the pastry towards you and close the ends with the extra pastry.
Put in the over 200C for about 40 min or until the pastry is golden.
It’s a big dish so you can half it 🙂 I served it with marinated and grilled eggplant – delish!