Spicy puff pastry-Copenhagener with tuna

AUTHOR
Avis Adkins
DIFFICULTY
very easy
RATING
4 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 8
  • 4 square slices (approx. 50 g each) of deep-frozen puff pastry
  • 2 red onions
  • 2 tin(s) (185 g each) Tuna in Lake
  • 100 g Caper apples
  • 6 TABLESPOONS Fresh cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 Egg yolk (size M)
  • 3-4 Tbsp Whipped cream
  • 100 g grated gouda cheese
  • 2 Spring onions
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Place puff pastry slices next to each other and defrost at room temperature. In the meantime peel onions and cut them into thin slices. Drain tuna and capers well. Pick the tuna apart with a fork, remove the stalks of the capers. Stir the crème fraîche until smooth and season with salt and pepper

  2. 2

    Place 2 puff pastry slices on top of each other and roll out square (approx. 18 x 18 cm) on a floured work surface. Cut each into quarters. Fold the dough corners of the 8 squares about halfway inwards and press firmly. Spread the crème fraîche on the dough. Cover with onions, capers and tuna

  3. 3

    Mix the egg yolk and cream. Brush the edges of the dough with egg cream. Sprinkle Copenhagener with cheese. Place 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. 20 minutes until golden brown

  4. 4

    Clean, wash and cut the spring onions into rings. Take Copenhagen out of the oven, sprinkle with spring onions and serve immediately

Nutrition Facts

KCAL
250 kcal
CARBS
11 g
FATS
17 g
PROTEINS
12 g