serves
4-8
prep
5 minutes
cook
30 minutes
difficulty
Easy
serves
4-8
people
preparation
5
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Mediterranean Feasts
episode • Silvia's Italian Masterclass • cooking • 21m
G
episode • Silvia's Italian Masterclass • cooking • 21m
G
Ingredients
- 1 tbsp extra-virgin olive oil
- 2 brown onions, finely chopped
- 2 160 g (or 4 x 95 g) tins tuna in olive oil, drained
- 120 g melty cheese, e.g. provola or scamorza, chopped into cubes
- 2-3 tbsp chopped chives
- 1 tbsp Dijon mustard
- 2 30 cm x 30 cm thin sheets puff pastry
- 1 egg, beaten
- 2-3 tbsp fennel seeds
Cooling time: 10 minutes.
Instructions
- Preheat oven to 200°C. Line an oven tray with baking paper.
- Heat the oil in a medium pan, add the onion and cook over medium heat for 2-3 minutes or until soft, then add the drained tuna and mix through. Turn off the heat, add cheese, chives and mustard. Mix and allow the residual heat to melt the cheese. Taste for seasoning and adjust accordingly with salt and pepper.
- Let the mixture cool for 10 minutes, then divide it into two and place each half in the centre of a pastry sheets. Wrap to create 2 parcels. Brush with egg and sprinkle with fennel seeds. Score the top with a sharp knife, creating 7-8 slashes.
- Bake for 25-30 minutes or until nicely puffed and golden brown.
- Serve warm or at room temperature (for example, with a glass of ).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Mediterranean Feasts
