Filling Tummies with Cheesy Tuna Strudels

Recently I was on a hunt for tuna recipes on forum thermomix (and more specifically tuna recipes that don't taste like tuna :-)) and I came across a recipe that I had converted and then completely forgotten about. Fancy forgetting one of my own recipes! It has recently received some great reviews on the forum so I decided to try it again. I made it tonight but with some rather big substitutions. I did have the carrot but replaced the capsicum, celery and shallots with onion and broccoli. The verdict tonight was unanimous. Yum! Even if you aren't a big fan of tuna I would recommend giving this one a go. It is tasty, easy and very economical.

Cheesy Tuna Strudels

Serves: 6

Ingredients:

3 sheets frozen butter puff pastry
1 egg
150g tasty cheese
handful fresh parsley
4 shallots roughly chopped
1 medium carrot roughly chopped
1 stick celery roughly chopped
1/2 red capsicum roughly chopped
425g can tuna in spring water, drained
150g cream cheese cubed (or in half tsp size blobs)
3/4 tsp curry powder
salt and pepper to taste (I use lots of cracked pepper)
1 tsp poppy seeds (optional)

Method:

 Preheat oven to 180o and line trays with baking paper (enough trays to fit 3 half sheets of pastry on them).

Lay pastry sheets out on bench to thaw.

Separate the egg, placing the egg white in one cup and the yolk in another cup (beat the yolk lightly).

Place the cheese in the TMX bowl and grate for 3 seconds on speed 8. Set aside.

Without rinsing the bowl add the parsley, shallots, carrot, celery and capsicum and chop for 3-5 seconds on speed 5 (until it is a finely grated texture).

Add half of the grated cheese into the TMX bowl with the vegies. Also add the curry powder, salt and pepper, cream cheese and tuna (flaking it slightly as you put it in). Mix until well combined on reverse speed 3 for 7 seconds.

Cut each pastry sheet in half, length ways. Spread the tuna mixture (in mounds) over 3 of the pastry pieces leaving a 2cm border around the edge. Sprinkle the remaining cheese on top of the tuna mixture.

Brush the edges of pastry around the tuna filling with egg white.

Cut 7cm-diagonal slits (about 3 cm apart) down the remaining 3 pieces of pastry to form the strudel tops. Carefully place these on top of the tuna mixture (the bottoms) and seal by pressing the edges together.

Transfer the strudels to the prepared trays and brush the tops with egg yolk. Sprinkle with poppy seeds if desired.

Bake for 30-35 minutes or until pastry is puffed and golden.

Cut into slices and serve.

Notes:

This recipe is based on a Better Homes and Gardens booklet recipe.

The mix is really yummy and some clever forum cookies have even been using it for a dip.

I forgot to do diagonal slits as you can see in the photos.