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Making Puff Pastry

Filling Process

  • Oil, for frying 40 g
  • Onions 20 g
  • Garlic 20 g
  • Red Pepper Slices 20 g
  • Water 50 ml
  • Tuna Chunk 175 g
  • Leeks 35 g
  1. Making Puff Pastry

    • Mix all the dry ingredients, then add the water, Blue Band Margarine Gold Master stir 1/2 smooth.
    • Round and the rest ± 10 minutes.
    • Cut crosswise, put the Blue Band Master Pastry Fat 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.
  2. 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).