Rainny's Journal Tuna Puffs

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Instructions: Heat oven to 325 degrees (slow mod) Drain and flake tuna. Blend 1/2 can of soup with tuna. Combine tuna-soup mixture with next 7 ingredients and egg yolks. Add another dash of Tabasco to egg whites. Beat until stiff, but not dry. Fold into tuna-soup mixture. Turn into 1 1/2 - qt baking dish.

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How to Make Tuna Puff Pastry. Start with adding the water, butter, and salt into a pot and bring to a boil. Once boiling, add in your flour all at once and start stirring. Once the mixture forms a ball and detaches from the side of the pot, remove it from the heat. Add all 3 eggs in one at a time while beating the mix.

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Preheat the air fryer to 200°C (392°F) for 5 minutes. In a bowl, mix the tuna with chopped olives and parsley. Season the mixture with salt and pepper to taste. Set aside. Place half of the filling mixture on one side of each puff pastry square. Fold the pastry in half over the filling. Brush the outer edges of the pastry with egg white and.

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Put the olive oil, the chopped onion and the chopped garlic in a saucepan and saute over low heat until the onion start to turn slightly golden. Add the tuna and season with pepper and nutmeg. Stir and cook for 4 to 5 minutes, stirring occasionally. Then, pour the béchamel, mix in the tuna and cook for 3 minutes, stirring occasionally.

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Taste it and add more seasoning, if needed. Using a 3 inch circle cutter cut as many circles out of the pastry as possible. Place a teaspoon of the filling in the centre of each circle. Fold in half and seal with your fingers by pressing the edges together. Place them on your work top and seal the edges.

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Preheat oven to 350 degrees. 2. Beat egg yolks slightly - then add a little of the mixture to them and mix well. Then stir in the rest of the yolks into the cheese mix. Add bread crumbs and tuna. 3. Beat egg whites until stiff and fold into mixture. Pour into 2 quart casserole and bake for 45 minutes. free recipe, low sodium recipe, old.

Rainny's Journal Tuna Puffs

Make tuna filling: Heat oil in a large frying pan over medium-high heat. Add onions. Sauté, stirring occasionally, for 2-3 minutes or until lightly browned. Add minced ginger and garlic. Sauté, stirring, for a minute or until aromatic. Add ground turmeric, ground coriander, garam masala and red chili powder.

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Preheat oven to 375°F while the hand pies are in the freezer. Right before baking, cut two slits in the surface of the pastry (be careful not to cut into the bottom sheet of dough!), brush the hand pies with an egg wash and top with flaky salt. Bake for 25-35 minutes until golden brown and flaky.

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In a small bowl, combine 1/4 cup mayonnaise, green pepper, onion, mustard and Worcestershire sauce; stir in tuna. Spread over each bun half; top each with a tomato slice. Arrange sandwiches on a baking sheet. In another bowl, combine the cheese and remaining mayonnaise; spoon cheese mixture over tomato. Bake at 400° for 11-13 minutes or until.

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Bake at 400 degrees for 10-12 minutes, or until golden. When the pastry shells come out of the oven (and while still warm) use the back of a spoon, or a scooper to make a slight dent in the middle. This will ensure room for your filling. Once puff pastry has cooled, scoop in tuna salad. Garnish with pomegranate seeds.

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Cut small rectangles and place on top of each, a cheese slice and a small portion of tuna. Sprinkle with oregano and close the pastry over the tuna and the cheese. Give small cuts with the help of a knife on top of each one and brush with beaten egg. Bring to preheated oven at 180°C / (350ºF) about 20 minutes.

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Return the puff pastry to the refrigerator for about 15 minutes to firm up. Using a serrated knife, trim the ends and discard. Then, using the same knife, slice each pinwheel approximately 1.5 cm (½ ") thick. Place your pinwheels on a baking tray. If a little mixture falls out, just push it back in gently.

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Instructions. Pre-heat the oven to 400°F. In a bowl, mix the sour cream and the mustard, salt and pepper. Cut the tomatoes in slices and flake the canned tuna with a fork. Unfold the puff pastry and spread it out with a roll of pastry to make it thin. Spread the mustard/sour cream preparation on the puff pastry.

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1. Mix drained tuna, oil and vinegar in a large bowl with a fork. 2. Unroll the puff pastry (keep the parchment paper below). Sprinkle a little paprika over one half and sesame seeds over the other half. Spread tuna and add half the Parmesan. 3. Fold the pastry into a semi-circle.

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Place puff pastry sheet on a lightly floured table top and use a pizza cutter to cut pastry sheet into 4 equal square sheets. Put tuna filling (about 2 tablespoons) on pastry sheet leaving enough border so that it can be folded over and sealed. Egg wash the border and fold the edges together. Then use fork press down the edges to seal the border.

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Tuna puff is so simple, easy to make and a completely delicious recipe. Tuna pies are made with canned tuna, puff pastry, and simple ingredients. These savor.