Tuna Puff Pastry Pin Wheels
07 Jan
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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.
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