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Tuna Puff Pastry Pinwheels. A recipe by It's Not Complicated Recipes.
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Tuna Puff Pastry Pinwheels

These pinwheels, which make for stress-free entertaining, are, without doubt, crowd-pleasers.  They are ideal for all kinds of gatherings. Serve them at brunch parties, cocktail parties, with pre-dinner drinks, morning tea or take to a pot luck gathering. You will find this simple recipe easy to prepare and extremely popular.
Course Appetiser, Picnic Food, Snack
Cuisine International
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 15 pinwheels
Calories 119kcal
Author Alexandra

Ingredients

  • 1 sheet butter puff pastry See Note 1
  • 185 g canned tuna in oil, well-drained See Note 2
  • 1 brown (yellow) onion finely diced
  • 2 tsp olive oil
  • 1/3 cup cheddar cheese, grated See Note 3
  • 3 tbsp Continental parsley, finely chopped See Note 4
  • 1 tsp lemon zest, finely grated
  • 1/4 tsp cayenne pepper optional
  • sea salt and freshly ground black pepper to taste

Instructions

  • Preheat your oven to 200 degrees C (390 F).
    Remove the puff pastry from the freezer and defrost.
    Prepare a baking tray with baking paper and place the pastry on the tray.
  • Finely chop your onion, and fry gently in olive oil for about 8-10 minutes, or until slightly caramelised. Set aside to cool slightly.
  • Drain the can of tuna, and add to a bowl. Mash slightly to break up any larger pieces.
    Add your cooked onion and other ingredients to the tuna, and mix well to combine.
    Check that the seasoning is to your taste, adding more salt, pepper or lemon zest if necessary.
  • Top the pastry with your tuna mixture. Evenly spread mixture, being sure to leave a small gap around the edge of the square of pastry.
    Press down on the mixture to compact it.
  • Slowly start to roll the pastry from the end nearest you. Keep rolling forward, reasonably firmly, until you have come to the end of the roll.
  • Trim the ends with a serrated knife and discard.
    Slice each pinwheel approximately 1.5cm/1/2 " thick.
  • Place your pinwheels on a baking tray - don't worry if a little mixture falls out, just put it back into place.
    Bake for 15-20 minutes, or until golden brown and the pastry is cooked through.
  • Serve warm from the oven, or allow to cool to room temperature (this is my favourite way to enjoy them!)
    They freeze well, and reheat perfectly!

Notes

  1. My puff pastry sheet was square, measuring 24 cm/9 1/2" each side. If the puff pastry defrosts before you have prepared the filling, place the puff pastry in the refrigerator. It must remain chilled.
  2. I find that tuna packed in oil has a better flavour. However, if you prefer you can use tuna packed in water.
  3. I use a full-flavoured cheese. Cheddar is sometimes also known as matured cheese or tasty cheese.
  4. Continental/Italian parsley is the flat-leaf variety. To me, the flavour and texture is superior to curly parsley. 
  5. Use a serrated knife to cut the pastries.
  6. On a warmer day, you may need to chill your pinwheels once you have sliced them, before placing in the oven.

Nutrition

Calories: 119kcal | Carbohydrates: 8g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 87mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg