Hey guys! I just made a super easy snack to brighten up your sunny sunday! Ahhh!…I love spring! Finally the sun is showing itself over here again.
After a great sunny walk together with my family, we just wanted to go back home and chill on the couch with some great snacks and a cool movie.
I wasn’t really in the mood to make something complicated today. So, I just got my store-bought puff pastry out of the fridge and took a look in our kitchen to see what I could fill them with.
We had a lot of apples lying around but I was more in the mood for something savory.
We always have cans of tuna in our pantry, therefore I decided to go with the tuna for my pastry pockets today.
I must tell you guys…these pockets were so easy to make and my family ate them all at once. If you’re looking for an easy finger food recipe, this is definitely something you should give a try. Cheers to a great sunday! 🙂
Easy Tuna Pockets
Yield 15-17 Pockets
2 cans Tuna flakes (about 2x 185 g)
4 Tbsp Butter (56 g)
1/2 Onion, finely chopped
1 Stalk of celery, finely chopped
1 Medium carrot, finely chopped
1/2 bunch of fresh parsley, finely chopped
3/4 cup Cream
180 g Grated cheese of your choice
1 tsp Salt
1 tsp Black Pepper
Store-bought puff pastry
1 Egg beaten with 1 Tbsp water for egg wash
Preheat oven to 180°C/350°F. Line a tray with parchment paper.
In a small pot, melt butter.
Add the chopped onion into the melted butter and cook until translucent for approx. 1 minute.
Add the chopped carrots and chopped celery into the pot of onion and cook for about 2 minutes.
Add the tuna and give everything a good stir.
Add the cream and cook until smooth for about 2 minutes.
Add the grated cheese and cook until melted completely.
Season with salt and pepper.
Set the tuna mixture aside and let cool completely.
Cut the puff pastry in squares and add about 1 generous Tbsp of filling onto each square of puff pasty. Make sure to fill them one one side so that you can fold the pastry over. (I like my pockets shaped like triangles you could also just fold them to rectangles).
Press down the edges of the pockets with a fork to seal the pastries.
Brush the top with egg wash and bake for about 10 – 12 minutes until golden brown.