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.

Ingredient 

• 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

Method

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.

Air Fried Smoky Montreal Steak with Herb Butter

This is an awesome complete steak meal fully done with the air fryer! The mixed vegetable and mushrooms are seasoned with McCormick Perfect Pinch Seasoning and drizzle of olive oil. Whereas the slice of beef ribeye is seasoned with McCormick Smoky Montreal Steak seasoning which turned out very flavourful and tender and topped with a huge chunk of homemade herb butter.....daebak!! 

Herb Butter (recipe as below)

Grilled Beef Ribeye : Drizzle 2 tsp olive oil on both sides of a slice of 200gm beef ribeye. Spread 2 tsp of McCormick Smoky Montreal Steak Seasoning all over. Set aside for 30 mins. Preheat air fryer at 200 deg cel for 5 mins. Place ribeye on a baking rack. Air Fry at 200 deg cel for 8-10 mins.  Flip once halfway through cooking. Remove and cover in a foil to rest for 5 mins before serving. 

Grilled Mixed Vegetables : Toss asparagus, cherry tomatos, corn cob, russet potato, portobello mushroom with a tbsp of olive. Sprinkle 1 tbsp McCormick Perfect Pinch Vegetable Seasoning and  1/2 tsp McCormick Himalayan Pink salt over the mixed vegetable and coat well. Air fry sweet corn/potato at 200 deg cel for 12 mins, asparagus/portobello/tomato/garlic at 200 deg cel for 6 mins

Herb Butter : 125gm unsalted butter, 1 heap tsp McCormick Perfect Pinch Garlic Pepper, 1 heap tsp Grill Mates Smoky Montreal Steak, 1 heap tbsp McCormick Italian Blend Grinder, 2 cloves minced garlic, 1/4 cup chopped spring onion

 Combine all herbs & spices with softened butter, stir well to incorporate

Place herb butter mixture over a piece of cling wrap. Roll up like a cylinder. Chill in fridge till solid. Slice and use accordingly.