Savory Puff Pastry with Tuna

Ingredients

• 1 pinch salt
• 60 g Butter
• 150 g flour
• 4 eggs
• 2 cans tuna in own juice (drained weight 150g each)
• 2 tbsp pickled cucumber brine (from the jar)
• 3 tbsp crème fraîche
• 2 Spring Onions
• 80 g pickled cucumbers
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Preheat the oven to 200°C with top and bottom heat.

2. 2.

   Bring 250 ml water to a boil, stir in salt and butter, then add flour all at once and stir with a wooden spoon until the dough lifts from the pot as a lump and a white coating forms on the bottom.

3. 3.

   Transfer the dough to a bowl and gradually fold in the eggs.

4. 4.

   The dough is ready when it shines and falls off the spoon without tearing easily.

5. 5.

   Fill a piping bag fitted with a large star tip with the dough and pipe small mounds (about 4 cm wide and 2 cm high) onto a baking sheet lined with parchment paper.

6. 6.

   Bake in the preheated oven for 15–20 minutes until golden brown, remove, cool, then cut each puff in half horizontally.

7. 7.

   Drain the tuna, finely flake it, and mix with cucumber brine and crème fraîche. Wash and trim the spring onions, slice into fine strips. Dice the pickled cucumbers, combine with the tuna mixture, and season with salt and pepper.

8. 8.

   Fill a piping bag with the tuna cream and pipe portions onto the puff pastry bases, top with sliced spring onions, place the caps back on, and serve immediately.