Tuna Olive Pockets
Tuna Olive Pockets is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g flour
- 1 tsp salt
- 2 tbsp plant oil
- 1 egg yolk
- plant oil (for brushing)
- flour (for working)
- 50 g black, pitted olives
- 1 Garlic clove
- 1 small onion
- 4 tomatoes
- Salt
- pepper (ground)
- 150 g tuna (canned in own juice)
- 4 tbsp melted butter (for brushing)
Instructions
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1.
Sift the flour into a bowl and sprinkle with salt. Form a well in the center, add the oil, about 75 ml lukewarm water, and the egg yolk. Knead from the center with hand mixer hooks until a smooth, pliable dough that no longer sticks to the bowl forms. Shape into a ball, place on a plate, brush with oil, cover with cling film and let rest at room temperature for about 1 hour.
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2.
For the filling, drain the olives and cut them into rings. Peel and finely chop the garlic and onion; sauté in a hot pan with oil until translucent. Cook the tomatoes, cool, peel, quarter, deseed, dice, add to the pan along with the olives, season with salt and pepper, and simmer for about 5 minutes over medium heat. Drain the tuna, break it up with a fork, mix into the sauce, remove from heat and let cool.
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3.
Preheat the oven to 200 °C (Oven + fan).
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4.
Dust a kitchen towel with flour and place the dough in the center. Roll out with a rolling pin into a rectangle.
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5.
Cut circles (~7 cm diameter) with a pastry cutter; place a small amount of filling in the middle of each. Brush edges with cold water, fold the circles into half-moons, press edges firmly together. Place pastries on a baking tray lined with parchment paper, brush with melted butter, and bake in the preheated oven for 15–20 minutes until golden yellow.
