Chili Tuna Vol-au-Vent
Recipe Type: Appetizer
Prep Time: 
Cook Time: 
Total Time: 
Easy vol-au-vent with chili tuna, perfect for party or family gathering.
  • 1 pack frozen puff pastry dough ( around 250g )
  • 1 can tuna in brine
  • ½ 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
  1. Preheat the oven to 200 C.
  2. Thaw the frozen pastry on kitchen counter until it is more malleable to rolling.
  3. Roll it out to ½ inch thickness and cut out circles.
  4. Pair 2 circles together.
  5. Punch out smaller hole in one of the 2 circles then stack this on top of the base.
  6. Brush with egg wash then bake for 18 to 20 minutes until golden.
  7. Prepare the filling.
  8. In a bowl, combine the tuna with chili powder, onion, parsley, tomato ketchup, black pepper and salt.
  9. Once the vol au vents are ready, fill the tuna in the middle then serve warm.
Recipe by Honest Cooking at