Tuna Potato Pockets
Tuna potato pockets are a recipe featuring fresh ingredients from the puff pastry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 sheets of puff pastry
- 300 g starchy potatoes
- 1 can tuna (in own juice)
- 1 Shallot
- 2 tbsp chopped parsley
- olive oil
- Salt
- ground pepper
- liquid butter for brushing
Instructions
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1.
Cut the puff pastry into strips about 6 cm tall and 20 cm long.
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2.
Cook the potatoes with skins in salted water for about 30 minutes. Then peel and press through a potato masher. Let cool slightly, then mix with drained tuna, chopped shallot, and garlic to form a smooth dough. Season with salt and pepper, adding more olive oil if needed.
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3.
Brush each strip with butter and place one tablespoon of the mixture at the start of each strip. Fold the strips in a zigzag pattern into triangles until the end. Place on a baking sheet lined with parchment paper and bake in a preheated oven at 160 °C fan for about 10 minutes, or until golden brown. Serve warm.
