Description
Easy vol-au-vent with chili tuna, perfect for party or family gathering.
Ingredients
Scale
- 1 pack frozen puff pastry dough ( around 250g )
- 1 can tuna in brine
- 1/2 tsp chili powder ( more if you like it spicier )
- 1 small red onion, diced finely
- 1 small stalk parsely, chopped finely
- 2 tbsp tomato ketchup
- a dash of black pepper
- a pinch of salt
- 1 egg- mixed with 2 tbsp water for egg wash
Instructions
- Preheat the oven to 200 C.
- Thaw the frozen pastry on kitchen counter until it is more malleable to rolling.
- Roll it out to 1/2 inch thickness and cut out circles.
- Pair 2 circles together.
- Punch out smaller hole in one of the 2 circles then stack this on top of the base.
- Brush with egg wash then bake for 18 to 20 minutes until golden.
- Prepare the filling.
- In a bowl, combine the tuna with chili powder, onion, parsley, tomato ketchup, black pepper and salt.
- Once the vol au vents are ready, fill the tuna in the middle then serve warm.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Appetizer