Paprika Tuna Samosas
very easy
40 mins
40 mins
Ingredients
- 1 pack of (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
- 4 Stem(s) Thyme
- 1 bell pepper, large, yellow
- 1 big red pepper
- 1 Onion
- 1 tin(s) (180g) Tuna without oil
- 30 g Pine nuts
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 30–40 g melted butter
- 7-10 Tbsp Salad leaves
- baking paper
Directions
- 1
Let the dough sheets rest at room temperature for about 10 minutes. Wash the thyme, shake dry and chop the leaves into small pieces. Halve the peppers, clean, wash and cut into small cubes.
- 2
Onion peel and in finely dice. Drain the tuna. Roast the pine nuts in a pan without fat, take them out.
- 3
Heat the oil in a pan. Fry the diced onions and peppers for 5-8 minutes, stirring occasionally. Add thyme, season with salt and pepper and remove from the heat.
- 4
Melt the butter. Cut 4 pastry sheets into 5 longitudinal strips each and brush with butter. Wrap the remaining dough sheets in cling film and use them for other purposes. Put 1-2 tsp. paprika mix, pine nuts and tuna fish in the left corner of each strip.
- 5
Fold the left corner flush with the long side to form a triangle. Fold the triangle further flush to the end. Do the same with the remaining strips and filling.
- 6
Place the finished triangles on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes until golden brown. Arrange samosas immediately and garnish with a few small salad leaves.
Nutrition Facts
60 kcal
4 g
4 g
2 g
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