Mini Tuna Puff / 吞拿鱼酥

:: Photo updated on 23 December 2008 ::

Made some mini tuna puffs for breakfast yesterday. It is so much easier with the help of frozen puff pastry. If I would have to make the puff pastry from the scratch I would probably buy the puff from bakery! So far frozen puff pastry is more cost effective for me as I need only small amount at one time.

Ingredients (12 mini puffs):
2 sheets Puff Pastry
1 can Tuna (chunk in oil/water)
1 medium size Onion (chopped)
1/2 cup Corn Kernel
2 tbsp Mayonnaise
Pinch of Salt
Pinch of Black Pepper
1 Egg & 1/2 tbsp Milk (beaten)

Directions:

1. Preheat oven to 230°C or 200°C for fan forced oven.
2. Place tuna into a big bowl, add in onion, corn kernel, mayo, salt and pepper. Mix well and set aside.
3. Divide each sheet of puff pastry into 6 equal size  rectangle shapes.
4. Place 1 tbsp of tuna mixture in the middle of each small sheet of pastry. Fold the pastry and seal the edges with a fork.
5. Brush puffs with egg mixture.
6. Bake for 20 mins.

Note:

I feel so much easier to write this recipe in English. My rusty Malay took me 2 hours yesterday just to write this recipe. Thanks Mdm Nor, my Malay teacher.

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This recipe has been published in one of the leading newspapers in Malaysia - Utusan Malaysia on 26 October 2006 without my permission. Legal action taken.