Golden tuna and vegetable pastry pockets
Prep:
10 mins
Cook:
25 mins
Pastry is an excellent way to conceal some of nature’s finer ingredients: vegetables. In this recipe, we are packing this pocket with plenty along with a good dose of protein.
180g tinned tuna in spring water, drained, flaked
2 boiled eggs, peeled, mashed
1 small carrot, peeled and grated
Handful green beans, ends removed and finely sliced
120g fresh baby spinach, washed and drained
2 tbsp fresh dill, finely chopped
180g white or red cheddar cheese, grated
Plain flour, for dusting
5 sheets store-bought puff pastry, thawed
1 egg
Flour for dusting
Preheat the oven to 180°C / 350°F / Gas mark 4.
Line 2 oven strays with greaseproof paper and set aside.
In a medium mixing bowl, combine the tuna, eggs, carrot, beans, spinach, herbs and cheese.
Dust a large clean surface with some flour. Place the thawed pastry sheets onto the floured surface.
Cut each of your pastry sheets into four squares.
Whisk the egg into a small bowl.
Brush some egg mix over half of each pastry portion. Spoon the mixture over each pastry portion, roughly 2 tablespoons. Fold over the pastry. Seal with your fingers then press down on the edges with a fork to secure them. Place the pastry pockets onto your baking trays.
Brush with extra egg.
Bake for 25 minutes until golden.
Preparation Time
10 minutes
Cooking Time
25 minutes
Main ingredients
Flour, Eggs, Fish, Vegetables
Recipe Type
Healthy, Kids Food, Lunch Box, Snacks
Level of Difficulty
Easy
