Tuna Puff Pastry Pin Wheels

Ingredients


  • Bakehouse Puff Pastry: ready to use.
  • Canned Tuna: Packed in oil.
  • Onion
  • Olive Oil: For frying.
  • Cheddar Cheese: Grated.
  • Parsley: Flat-leaf, chopped.
  • Lemon Zest: Freshly grated.
  • Salt and Black Pepper: To taste.


Method

  • Preparation:
  • Preheat your oven to the 200°C.
  • Remove a sheet of puff pastry from the freezer and allow it to defrost.
  • Cooking the Onions:
  • Finely chop the onion.
  • Heat a little olive oil in a frying pan and fry the onion until slightly caramelized. Set aside to cool.
  • Preparing the Filling:
  • Drain the canned tuna and place it in a medium-sized bowl. Mash slightly to break up larger pieces.
  • Add the cooked onion, grated cheese, lemon zest, and parsley. Mix well to combine.
  • Season the mixture with salt and freshly ground black pepper to taste.
  • Assembling the Pinwheels:
  • Spread the tuna mixture evenly over the sheet of puff pastry. Use a spatula or spoon to compact the mixture.
  • Roll the pastry from the edge nearest you, rolling firmly but gently, until fully rolled.
  • Chilling and Slicing:
  • Place the rolled pastry in the fridge for about 15 minutes to firm up.
  • Trim the ends with a serrated knife and discard. Slice the roll into 1.5cm thick pinwheels.
  • Baking:
  • Arrange the pinwheels on a baking tray lined with non-stick baking paper.
  • Bake for 15–20 minutes, or until golden brown and cooked through.
  • Serving:
  • Serve warm from the oven or cool to room temperature.