Tuna pastries

Tuna pastry

Nil had been hankering for some baked stuff that he could bring to work and I thought it would be nice to have him munch on some pastries – a switch from the fried rice, wraps and other stuff I’ve made for him for lunch these past few days.

These were done with the most basic of items and on pure estimation – a lot of my measurement tools are still being shipped over; yes, no measuring cups and weighing scale! So the pastry bit is kind of iffy…actually the whole recipe is iffy!!!

😆

Tuna with mushroom & onion in flaky pastry

Ingredients
(A) Filling
One can of white tuna flakes in oil
A medium sized onion (large if you like onions; smaller if you don’t fancy them) – diced
A good handful of white mushrooms* – sliced

(B) Pastry (all measurements stated are approximates)
200gms flour
150gms butter
1 tsp salt
Ice cold water
1 egg (for glazing and sealing)

* You can use button mushrooms from the can if you can’t find fresh white/button mushrooms.

Method

  1. Wrap the butter in aluminum foil and freeze for 30 to 45 minutes.
  2. Prepare filling by draining tuna oil into a frying pan and saute onions on a medium heat until soft.
  3. Toss in mushrooms and stir fry for approximately three minutes. Add some water if you prefer the filling to be slightly wet (I added about three tablespoons of water).
  4. Toss in tuna flakes and stir fry for about two to three minutes. Turn off fire and put aside.
  5. Mix the flour and salt in a separate mixing bowl. Using a grater, coarsely grate the butter (the aluminum foil will help keep the butter from melting) into the flour mix.
  6. Using a spoon or spatula, gently coat scraped butter with the flour. Do ensure that all the butter is coated before adding the water.
  7. Mix the ingredients using the spoon/spatula well – the dough is ready when there is no more excess flour or butter sticking to the bowl. If the dough is too dry, add a little bit more water. If it is too wet, toss in a bit more flour.
  8. Wrap the dough in cling foil and place in a fridge for 10 to 30 minutes. Beat one egg in another separate bowl.
  9. Once the dough hardens, using a rolling pin, flatten and roll out the dough into desired shapes.
  10. Place some of the filling onto the dough and brush the edges with egg to seal the pastry.
  11. Once done, brush the surfaces with beaten egg and using a pair of scissors, cut some “slashes” on the surface to allow air to escape (and for decoration).
  12. Bake in a preheated oven at 200 C for 20 minutes or until the tops are golden brown. Serve hot!

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