Tuna and Red Pepper Puff Pastry Parcels
Savory pastry parcels filled with tuna, roasted peppers, onions, tomatoes, hard-boiled eggs, and olives. Blanched tomatoes are peeled and combined with softened vegetables, then sealed in puff pastry shapes and baked until golden. Served at room temperature.
Ingredients
- 6 tomatoes
- 1 tsp olive oil
- 1 red pepper, diced
- 1 onion, finely chopped
- 15 tbsp tuna in olive oil, drainedcanned tuna in water1:1seafood
drain well
- 3 ½ oz pitted olives(optional)capers0.75:1condiment
- 2 hard-boiled eggs, choppedanchovies2 fillets per eggseafoodeggs-freeadds fish
chopped
- 1 small handful flat-leaf parsley, choppedfresh dill1:1herb
chopped
- 2 egg yolks
- sesame seeds
- salt
- freshly ground pepper
- 1 pack puff pastry, shop-bought
Instructions
- 1
Line a baking sheet with parchment paper.
- 2
Preheat oven to 400°F.
- 3
Bring water to boil in a small saucepan, add tomatoes for a few seconds, then transfer to cold water. Peel off skin, remove seeds, and dice flesh. Set aside.
- 4
Heat olive oil in a frying pan and cook red pepper and onion together until soft, about 10 minutes.
- 5
Add diced tomatoes and cook over medium heat for 5 minutes until liquid evaporates.
- 6
Cool mixture completely, then fold in drained tuna, olives, hard-boiled eggs, and parsley. Season with salt and pepper. Mix well.
- 7
Roll out puff pastry into a large rectangle.
- 8
Cut pastry into triangles or circles using a 4" pastry cutter.
- 9
Brush border of each piece with egg yolk using your finger.
- 10
Fold over and seal by pressing with finger or fork prongs.
- 11
Whisk remaining egg yolk with a teaspoon of cold water and brush over parcels.
- 12
Sprinkle with sesame seeds.
- 13
Bake for about 30 minutes until golden and crisp.
- 14
Cool on a wire rack. Serve at room temperature.
Tips
Cool the filling completely before filling pastry to prevent sogginess.
Work quickly with puff pastry to keep it cold.
Press seams firmly to prevent filling from leaking during baking.
Good to Know
Cool completely, then store in airtight container in refrigerator for up to 3 days. Reheat gently or serve cold.
Prepare filling up to 1 day ahead. Assemble and seal parcels up to 4 hours before baking. Bake shortly before serving for best texture.
Serve at room temperature with a crisp salad or aioli for dipping.
Common Mistakes
Do not skip cooling the filling completely to avoid soggy pastry.
Do not brush pastry with egg yolk before sealing to avoid premature browning on seams.
Do not overfill parcels to avoid bursting during baking.
Substitutions
drain well
chopped