Ingredients: makes 20
- 5 small tins of tuna in brine
- 1 spring onion finely chopped
- cajun spices
- tomato purée
- finely chopped mixed garlic & parsley
- butter and oil
- thin rolled circles of short pastry
- 1 egg beaten for egg wash
Method:
- heat a wok or large frying pan/skillet
- add the butter and oil and melt
- add the onion and the garlic & parsley
- fry till soft
- add the tuna and mix well
- add the cajun spices to taste
- add the tomato purée
- mix well
- cook out into a stiff mixture
- reserve and cool
- lay the pre-cut circles of pastry onto a sheet of baking parchment
- form dessert spoonfuls of the cooled mixture and place on 1 ½ of the pastry
- make sure you leave a border to seal
- fold the pastry over and press to down to seal
- brush with egg wash
- transfer onto a lightly greased non-stick baking tray
- place in the bottom of a pre-heated oven at 200°C
- bake for approx. 10 minutes or until golden brown
- serve or cool on a cooling rack and store for later
Delicious hot or cold!
Enjoy!
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