Tuna and Leek Puffs

 My mum discovered puff pastry, and life has made it so much easier for her. So now and then she would buy puff pastry puffs and make some pastries for her dinner. Her dinner usually circulates around the house as she has a habit of making a lot and sending them over to my sisters and I.  Anyway she makes these tuna puffs with sauteed onions and scotch bonnet peppers. My version had leeks, I think leeks and tuna go well together and of course, scotch bonnet, although unlike my mum's version, I use less.



Recipe: Tuna And Leek Puffs

1 large Leek, thinly sliced
2 medium tomatoes, chopped
2 cloves garlic, finely chopped
1/4 scotch bonnet ( use more if you like more heat), sliced
1 sprig of curry leaves
2 cans tuna, drained
salt and pepper
2 tbsp olive oil
1 packet puff pastry squares
1 egg beaten

Thaw the puff pastry.

Heat the olive oil add the leeks and soften them along with garlic and a tiny pinch of salt.  Once the leeks soften.  Add the tomatoes and scotch bonnet and let it soften, add a splash of water and cover and cook.

Flake the tuna in and stir it in. Cook for another 3 minutes stirring now and then. Add salt and pepper to taste, cool.

Lay the puff pastry squares on a plate or workboard and place a tablespoonful of tuna filling on one side of the square. Brush with egg on the sides and fold the other half over, pressing the edges with a fork.  Repeat with the rest.  Place on a baking tray lined with baking paper or if you don't have any baking paper, brush a little oil on the tray.

Pop the tray back into the fridge for 20- 30 minutes, To have a crispy puff pastry you need to chill the pastry before placing it in the hot oven.

 Brush the pastries with egg wash (the beaten egg) and bake in a preheated oven at 190 degrees C till golden, about 15  -20 minutes.