Summary

Ingredients

• 1 package puff pastry, also on the cooling shelf (375g)
• 1 can tuna, in olive oil
• 100 g cheese, rated (Emmentaler)
• 150 g crème double or crème fraîche
• 1 tablespoon oregano, dried
• 1 small onion (s), red, finely diced
• 1 egg yolk
• 2 tablespoon heavy cream
• pepper
• salt
• Paprika powder

Print Recipe Pin Recipe

Instructions

1. Preheat the oven at 180 ° C (convection).
2. Drain the tuna, place in a bowl and chop with a fork. Add the grated cheese, double crème, oregano and the finely diced onion and stir everything very well until you have a homogeneous mixture. Season everything with pepper, salt and the paprika powder and mix well again.
3. Roll out the puff pastry and cut into 4 rectangles. Distribute the tuna mixture on the dough rectangles, making sure that the mixture is only in the middle of the dough rectangles. Then fold the dough rectangles together so that the mixture is completely enclosed. Forming small squares is the best solution. Place the squares on a baking sheet lined with baking paper.
4. Put the egg yolks in a cup, add 2 tablespoons of cream and stir. Brush the dough squares with it and bake in the oven for about 20-25 minutes until golden brown.
5. Salad goes well with it in all variations.