Description
Flaky puff pastry cups filled with a spicy tuna mixture.
Perfect for parties or a light lunch.
Ingredients
Scale
- 1 pack (250 g) frozen puff pastry dough
- 1 can tuna in brine
- 1/2 tsp chili powder
- 1 small red onion, diced finely
- 1 small stalk parsley, 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 oven to 392°F (200°C).
- Thaw frozen pastry on kitchen counter until malleable.
- Roll pastry to 1/2 inch thickness and cut out circles.
- Pair 2 circles; punch out a smaller hole in one, then stack on top of the base.
- Brush with egg wash and bake for 18-20 minutes until golden.
- Prepare the filling.
- In a bowl, combine tuna, chili powder, onion, parsley, tomato ketchup, black pepper, and salt.
- Once vol-au-vents are ready, fill with tuna and serve warm.
Notes
- To prevent soggy vol-au-vents, bake the pastry shells for 5 minutes before adding the filling.
- For a spicier chili tuna mixture, add a pinch of cayenne pepper or a few drops of your favorite hot sauce.
- Leftover chili tuna filling can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 vol-au-vent
- Calories: 200
- Sugar: 5
- Sodium: 300
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 6
- Carbohydrates: 15
- Fiber: 2
- Protein: 10
- Cholesterol: 50