This is a lovely, simple and very tasty recipe shared by Kerrie Rycroft as part of my #ShareFoodStories project, where people are sharing a recipe that has meaning for them - and the reason they chose it.
This was chosen unanimously by Kerrie's children as a favourite of theirs. You can also use the idea of the puff pastry envelopes to hold any filling - ideal for using leftovers such as bolognaise sauce, chilli con carne, or chicken curry.
I made these tuna envelopes for brunch today - and really enjoyed them!
Here's Kerrie's recipe.
For four 'envelopes' you'll need (I made enough for two today):
2 tins of tuna (I used one)
1 tin of sweetcorn (I used a small one)
1/2 red onion finely chopped
a big dollop of mayonnaise
A sheet of puff pastry (I used half)
1 egg, beaten
Mix the tuna, sweetcorn, red onion and mayonnaise together in a bowl.
Unroll the sheet of puff pastry and cut into four squares (or 6-8 smaller squares - as I was using half the sheet mine were 'small squares').
Divide the tuna mix between the squares.
Fold the corners in so that they meet in the middle. (I tried folding mine in two different ways).
Brush with beaten egg.
Cook for 20 minutes in an oven at around 200C (I used Gas 7).
I really liked these - I think it's a great idea to add other fillings too.
I made them again with a filling of feta cheese, fresh mint and parsley, black pepper, dried chilli flakes and a squeeze of lemon - delicious!
And I can see a Tiniest Thai green chicken curry 'envelope' happening for dinner soon ...