Tuna chilli cheese triangles
)
Prep Time
15 Minutes
)
Cook Time
15 Minutes
){kind=icon}
Yield
12
){kind=icon}
Difficulty Level
Easy, Quick
Ingredients
- 1 x 185g can Safcol Tuna in Springwater, drained
- 1 cup finely grated extra tasty cheese
- 2 x 24x24cm sheets defrosted short crust pastry
- ¼ cup Parmesan, finely grated
- 1 teaspoon chilli flakes (add more if you like spicy food)
- 2 teaspoons sweet smoked paprika
- 2 eggs, beaten
to serve
- a little sweet smoked paprika for dusting
Instructions
- Preheat oven to 170°C. Line a large oven tray with baking paper or a silicon sheet.
- In a medium bowl mash together the tuna, 1 egg, cheeses, chilli and 2 teaspoons of the paprika until you have a thick smooth paste. Place 1 sheet of pastry with a plastic sheet still under it on a large board. Spread about half the tuna paste evenly to the edges of the pastry, leaving one edge with a strip of about 3cm of plain pastry.
- Beat the remaining egg and brush the plain pastry edge. Starting at the edge opposite the clear side, using first your fingers then the plastic sheet as a guide roll the pastry tightly so the filling forms a spiral. Using your fingers, press the roll into a long triangle shape. Using a very sharp knife cut into 1cm wide slices. Transfer to the lined tray taping any triangles that get distorted back into shape.
- Repeat with the remaining pastry and filling. Brush all of the tuna triangles with beaten egg. Bake in the preheated oven for about 15 minutes until golden and crisp.
- Serve warm lightly dusted with sweet smoked paprika.
| Servings: | 12 |
| Ready in: | 30 Minutes |
| Course: | Entreè, Finger Food |
| Recipe Type: | Pastry |
| Ingredient: | Tuna |
Tuna chilli cheese triangles
These tuna chilli cheese triangles are perfect for a quick snack or light lunch. They’re 15 minutes in the making. Store the uncooked spares wrapped in cling film in the fridge for up to 24 hours for a snack the next day.
