Monday, November 27, 2017

Creamy Tuna & Mushroom Puff Pastry

I know Christmas is still sometime away but could not help playing with my food again when I saw a video on youtube on shaping the puff pastry into a x'mas tree! hahaha....Instead of using sweet filling as shown on the video, I've changed it to a savoury one. 

To make a complete meal, I also air fried some sweet corn, russet potatoes and carrots, which are seasoned with olive oil and McCormick Perfect Pinch Vegetable Seasoning.

  • 200gm fresh shiitake mushroom, finely chopped
  • 2 x 150gm Ayam brand tuna flakes in olive oil
  • 2 cloves garlic, minced
  • 3 shallots, chopped
  • 120gm cream cheese
  • 2 tbsp parmesan cheese
  • 1 tbsp McCormick Perfect Pinch Garlic & Pepper
  • 1 tbsp McCormick Italian Blend Grinder
  • salt to taste
  • 4 sheets Pampas frozen puff pastry
  • egg yolks for glazing

  1. Heat 2 tbsp olive oil in pan. Add garlic and shallots, saute till fragrant and brown. Add in mushroom and fry till mixture is almost dried.
  2. Add in canned tuna, using the spatula to break up any tuna chunks. Fry for a minute till mixture is fairly dried. 
  3. Add in cheese and seasoning and mix well. Remove mixture from pan and allow to cool down slightly.
  4. Prepare puff pastry. Cut each pieces of the puff pastry to resemble x'mas tree. Stamp out star shapes with the scrap pastry. Spread tuna filling onto 2 pieces of the cut out pastry (there will be some balance of the filling). Cover with another piece the cut-out pastry. Press down lightly, especially the edges. If the pastry is too soft too handle, transfer to freezer/fridge to firm up.  Makes 5 horizontal cuts on both sides of the pastry to resemble the branches then twist the rows. Glaze the whole pastry with egg yolk.
  5. Bake in preheated oven at 200 deg cel for 12 mins until crisp and golden brown. Serve warm.

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