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Spicy Tuna Pastry
The tasteful of tuna mixed up with spicy red chili will give unusual new unique flavour. Make your customers hooked with the spicy taste.
Ingredients
Making Puff Pastry
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High Protein Flour 1000.0 g
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Sugar 50.0 g
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Salt 20.0 g
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Cake Margarine 150.0 g
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Cold Water 500.0 ml
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Pastry Fat Shortening 500.0 g
Filling Process
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Oil, for frying 40.0 g
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Onions 20.0 g
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Garlic 20.0 g
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Red Pepper Slices 20.0 g
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Knorr Chicken Powder 1kg 5.0 g
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Water 50.0 ml
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Tuna Chunk 175.0 g
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Leeks 35.0 g
Preparation
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Making Puff Pastry
- Mix all the dry ingredients, then add the water, margarine stir 1/2 smooth.
- Round and the rest ± 10 minutes.
- Cut crosswise, put the pastry fat shortening in the middle (envelope seams) roll lengthwise, folding with a single crease, rotate 90°, then roll back to a single crease, rest ± 20 minutes.
- Perform as the above, five to 5 x single crease. Rest each + 2x crease for 20 minutes.
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Filling Process
- Roll the puff pastry to a thickness of ± 2.5 mm, and cut to the size of 10x20 cm or adjust to taste.
- Prick the dough with salt so that puff pastry is not too fluffy.
- Put the stuffing in the middle, let stand ± 1 hour, then polish with egg and roasted and grilled to 200°C until cooked (or save it in the chiller for 1 day in advance, to get the maximum results).
