Ingredients
The following ingredients have 4 Servings
- 2 Tbsps olive oil
- 1 onion (finely chopped)
- 1 can Tuna (drained)
- 1 yellow Bell pepper (diced)
- salt
- 0.5 tsp Chili powder
- 0.5 bunch parsley (finely chopped)
- 10 sheets ready-rolled Puff pastry
- 1 egg yolk
- 2 Tbsps milk
Instruction
- Heat the olive oil and gently cook the onion until translucent. Add the tuna and pepper and fry, stirring, for 2 minutes. Season with salt and chilli powder, then stir in the parsley and leave to cool.
- Heat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.
- Cut the sheets of puff pastry in half to produce 20 rectangles.
- Put 1 teaspoon of the filling on 1 half of each pastry rectangle, fold the other half over and press the edges together firmly. Press around the edges with a fork. Round off the corners with a sharp knife, making sure the edges stay pressed together. Cut small fish shapes out of the trimmings.
- Place on the baking tray a little distance apart.
- Whisk the egg yolk and milk together and brush over the pastry. Place the pastry fish on top, press lightly and bake for 25 minutes, until the pastry is crisp.