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Potato and tuna filo turnovers recipe

Potato and tuna filo turnovers recipe


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  • Recipes
  • Dish type
  • Pies and tarts
  • Pastry
  • Filo pastry

A bit labour intensive and messy, but such a great idea for a crispy snack using ready made filo dough!

Baje
Sofala, Mozambique

4 people made this

IngredientsServes: 4

  • 350g potatoes, peeled and quartered
  • 2 eggs
  • 175g tuna in oil
  • 1 teaspoon capers, chopped
  • salt and pepper
  • 3 filo pastry sheets, plus melted butter for brushing sheets
  • butter as needed
  • oil for frying

MethodPrep:40min ›Cook:10min ›Ready in:50min

  1. Boil the potatoes and eggs. Once cooked, smash coarsely in a bowl and add in tuna, capers, salt and pepper
  2. Layer 3 sheets of filo pastry (brushing with melted butter in between) and cut into long rectangles.
  3. Place filling in one corner of the rectangle and fold into triangle.
  4. Deep fry quickly in a shallow pan and the flip over and fry other side.

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B'stilla, a traditional Moroccan recipe, was the inspiration for this savory pie. The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry.

If these whimsical hors d'oeuvres taste somewhat familiar to you it's because they happen to be a fancified take on bourek, Turkish feta-stuffed phyllo rolls.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

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Italian Bean & Chard Soup With Cheese Toast

  • 1 cup small dry white beans
  • 1 tablespoon olive oil
  • 1 medium red onion, finely chopped
  • 2 medium cloves garlic, peeled and minced
  • 1 1/2 cups peeled and diced tomatoes, or 1 (14 1/2-ounce) can peeled and diced tomatoes
  • 1/2 teaspoon dried basil, crushed
  • 1/2 teaspoon dried oregano, crushed
  • 1 (14 1/2-ounce) can vegetable broth
  • 4 cups chopped Swiss chard or escarole
  • 2 tablespoons minced fresh basil
  • Freshly ground black pepper to taste
  • 6 tablespoons grated Parmesan cheese .

Cheese toast:

  • 12 thin baguette slices
  • 1/2 cup crumbled Gorgonzola or shredded Parmesan cheese

To prepare the soup:

Put the white beans in a bowl, cover with water and let soak overnight. Drain and put the beans into a soup pot. Cover with water, bring to a boil, reduce the heat and simmer 30 minutes. Drain.

Heat the olive oil over medium heat in the same pot. Add the onion and garlic saute 5 minutes. Add the tomatoes, basil and oregano. Cover and simmer 10 minutes.

Put the beans into the pot with the broth. Simmer 30 minutes. Add the kale, basil and pepper to taste. Cook 10 minutes.

To prepare the toast:

Spread the baguette slices on a baking sheet. Toast under a hot broiler. Remove from the oven and turn the bread slices over. Sprinkle with Gorgonzola or Parmesan and put back under the broiler until the cheese bubb.

Garnish each serving of soup with a spoonful of Parmesan and toast on the side.


Method

Put the flour and butter in a food processor and blend until the mixture resembles fine breadcrumbs. Add the egg and pulse until the mixture just comes together as a dough. Bring the dough together and flatten into a round.

Put the pastry in the centre of a 20cm/8in springform cake tin and carefully ease it over the base and up the sides of the tin.

Cook the potatoes in boiling water for 15 minutes, or until just tender. Drain in a colander, tip back into the saucepan and cut into 3cm/1¼in pieces with a round-bladed knife.

Melt the butter and oil in a frying pan and fry the onions gently for 15 minutes, or until soft and pale golden-brown. Add the garlic and cook for two further minutes, stirring regularly.

Preheat the oven to 200C/180C (fan)/Gas 6.

Add the onions and garlic to the potatoes and sprinkle with 100g/3½oz of the cheese and the parsley. Add the spinach leaves and season with nutmeg, salt and freshly ground black pepper. Mix all the ingredients together until well combined.

Spoon the filling mixture into the pastry case. Pour over the cream and allow it to drizzle down between the layers. Sprinkle the remaining cheese on top. Place the tin on a baking tray and bake in the oven for 40-45 minutes, or until the pastry is crisp and pale golden-brown.

Leave the pie to cool in the tin for 10 minutes. Remove the pie from the tin and place it on a serving plate. Cut into thick wedges with a sharp knife.


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50 Puff Pastry Treats

Turn store-bought dough into brunch, apps and desserts.

This story was originally published April 8, 2016.

  • To thaw, separate the sheets, cover with plastic wrap and let sit 30 minutes at room temperature (or 4 hours in the refrigerator). Do not microwave.
  • Always roll out puff pastry on a lightly floured surface to prevent sticking. (Note: We used standard 9-inch-square frozen sheets for these recipes. If yours are larger, trim to 9 inches before starting.)
  • If the dough gets sticky as you work, return it to the freezer for a few minutes.
  • Use an egg wash to make puff pastry golden and shiny or to help "glue" pieces together: Lightly beat 1 egg with 2 teaspoons water.
  • Bake puff pastry on parchment-lined baking sheets.

Pepperidge Farm Puff Pastry Frozen Sheets

1. Sugar-and-Spice Waffles Brush 1 puff pastry sheet with melted butter sprinkle with 3 tablespoons sugar and 2 teaspoons apple pie spice. Fold in half and roll out into a 7-by-12-inch rectangle cut into six 3 1/2-by-4-inch rectangles. Cook in a waffle iron until crisp, 6 to 8 minutes.

French Toast Squares (No. 2)

French Toast Squares (No. 2)

2. French Toast Squares Beat 1 egg with 1 teaspoon vanilla. Roll out 1 puff pastry sheet into a 12-inch square brush with the egg and sprinkle with 2 teaspoons cinnamon sugar. Cut into 3-inch squares (16 total). Bake at 400 degrees F until golden, about 15 minutes. Serve with berries, confectioners' sugar and maple syrup.

3. Herb Quiche Whisk 4 eggs with 3/4 cup each creme fraiche and heavy cream, 1/4 cup chopped mixed herbs (parsley, tarragon and chives), 1/2 teaspoon salt and a pinch of cayenne. Roll out 1 puff pastry sheet into a 12-inch square trim into a 12-inch round. Fit into a 9-inch pie plate. Fill with the egg mixture. Bake at 400 degrees F until golden and set, about 30 minutes.

4. Beignets Cut 1 puff pastry sheet into 1-by-2-inch rectangles (36 total). Fry in 1 1/2 inches 350 degrees F oil, flipping, until golden brown, 3 to 5 minutes. Drain on paper towels. Dust with confectioners' sugar.

5. Smoked Salmon Beignets Make Beignets (No. 4) cool slightly (omit the sugar). Pulse 4 ounces each smoked salmon and cream cheese, 3 tablespoons chopped dill and 1 tablespoon water in a food processor season with salt and pepper. Fill a piping bag fitted with a small round tip with the salmon mixture pipe into the beignets.

6. Chocolate-Hazelnut Beignets Make Beignets (No. 4) cool slightly. Before dusting, fill a piping bag fitted with a small round tip with a heaping 3/4 cup chocolate-hazelnut spread pipe into the beignets. Dust with confectioners' sugar mixed with cocoa powder.

7. Croissant Doughnuts Brush 1 puff pastry sheet with egg wash and fold into thirds like a letter. Cut out three 3-inch rounds cut out 1-inch rounds from the centers. Chill until firm, 30 minutes. Deep-fry in 350 degrees F oil, flipping halfway, until golden brown, 6 minutes. Toss with sugar while warm. Fill a piping bag fitted with a small round tip with 1 cup vanilla pudding pipe into the doughnuts from 2 sides. Drizzle with warm jam.

8. Jelly Doughnuts Cut out 3-inch rounds (18 total) from 2 puff pastry sheets. Spoon 2 teaspoons jelly on half of the rounds, brush the edges with egg wash and top with the remaining rounds press the edges together. Bake at 400 degrees F until golden, 25 minutes. Brush with melted butter roll in sugar.

9. Glazed Doughnuts Brush 1 puff pastry sheet with egg wash top with a second sheet and press together. Cut out 3-inch rounds (9 total) cut out 1-inch rounds from the centers. Bake the doughnuts (and holes) at 400 degrees F until golden brown, about 20 minutes cool. For the glaze, mix 1 cup confectioners' sugar with 1 to 2 tablespoons hot water until smooth tint with food coloring, if desired. Dip the doughnuts in the glaze. Let set.

10. Eggs Benedict Roll out 1 puff pastry sheet into a 10-inch square. Cut out four 5-inch rounds. Pierce the centers all over with a fork, leaving a 1/2-inch border. Bake at 400 degrees F, pressing the centers with a spoon if puffy, until golden, 20 minutes. Top each pastry with a warmed slice of Canadian bacon and a poached egg drizzle with hollandaise sauce.

11. Breakfast Pockets Scramble 3 eggs cool. Roll out 1 puff pastry sheet into a 12-inch square. Cut out 4-inch rounds (9 total). Divide the scrambled eggs, 3/4 cup grated cheddar and 3 slices crumbled cooked bacon among the rounds fold in half and crimp the edges with a fork. Brush with egg wash. Bake at 400 degrees F until golden, about 20 minutes.

12. Spring Tart Roll out 1 puff pastry sheet into a 10-inch square score a 1-inch border around the edge with a knife and brush with egg wash. Pierce the rest all over with a fork. Bake at 400 degrees F until golden, 20 minutes. Top with herb cheese spread, microgreens, sliced radishes, lemon zest and olive oil. Season with salt and pepper.

13. Asparagus and Shiitake Tart Toss 2 cups each chopped asparagus and sliced shiitake mushrooms with olive oil and 1 grated garlic clove season with salt and pepper. Broil until the vegetables are tender, 8 minutes. Bake the crust for Spring Tart (No. 12) top with the broiled vegetables and sprinkle with 1 cup grated Gruyère. Broil until melted.

14. Cheese Pizza Roll out 1 puff pastry sheet into a 13-inch square trim into a 13-inch round. Brush the edge with egg wash, then fold in and crimp to make a crust. Pierce the center all over with a fork. Bake at 400 degrees F until just golden, 15 minutes. Increase the oven temperature to 450 degrees F. Top the crust with 1/2 cup each pizza sauce and mozzarella, 2 tablespoons Parmesan and a pinch of dried oregano. Bake 5 more minutes.

15. Potato Pizza Bake the crust for Cheese Pizza (No. 14). Saute 1 1/2 cups thinly sliced baby potatoes and 1/2 cup thinly sliced onion in olive oil until tender season with salt. Sprinkle 1/2 cup grated provolone over the crust top with the potato mixture and sprinkle with thyme leaves and grated Parmesan. Increase the oven temperature to 450 degrees F and bake 5 more minutes.

16. Herb Croutons Roll out 1 puff pastry sheet into a 12-inch square brush with 1 tablespoon melted butter mixed with 1 grated garlic clove. Sprinkle with chopped parsley and thyme season with salt. Cut into 1-inch squares. Bake at 400 degrees F until browned, 15 to 20 minutes. Serve on soup or salad.

17. Crackers Roll out 1 puff pastry sheet into a 10-inch square cut into 2 1/2-inch squares (16 total). Sandwich between 2 unlined rimmed baking sheets. Bake at 400 degrees F until golden, 30 minutes. Brush with melted butter sprinkle with poppy seeds, salt and pepper.

18. Egg Salad Canapes Make Crackers (No. 17) omit the toppings. Cool. Mix 3 finely chopped hard-boiled eggs with 2 tablespoons each mayonnaise and chopped black olives. Spread on the crackers top with chopped chives.

19. Smoked Salmon Canapes Make Crackers (No. 17) omit the toppings. Cool. Spread with cream cheese and top with smoked salmon, fresh dill and pepper.

20. Cheddar and Chutney Canapes Make Crackers (No. 17) omit the toppings. Cool. Spread with salted butter and top with thinly sliced cheddar and mango chutney.

21. Cheese Straws Roll out 1 puff pastry sheet into a 12-inch square. Brush with egg wash. Sprinkle with 1/2 cup grated parmesan and a pinch each of cayenne and salt press to adhere. Cut into 3/4-inch-wide strips (16 total). Twist each strip. Bake at 400 degrees F until golden, 13 to 15 minutes.

22. Cheddar Biscuits Roll out 1 puff pastry sheet into a 12-inch square. Cut into thirds and brush with egg wash. Sprinkle with 3/4 cup grated cheddar. Stack the pieces and cut into 2-inch rounds (12 total). Bake at 400 degrees F until golden, 20 minutes.

Photo by: Ryan Liebe ©Ryan Liebe—2016

Ryan Liebe, Ryan Liebe—2016

23. Sesame Breadsticks Roll out 1 puff pastry sheet into a 12-inch square cut into 1/2-inch-wide strips (24 total). Brush with egg wash sprinkle with sesame seeds and flaky salt. Bake at 400 degrees F until golden, 13 to 15 minutes.

24. Prosciutto Breadsticks Make Sesame Breadsticks (No. 23) cool. Wrap in prosciutto.

25. Parmesan Palmiers Sprinkle 1/4 cup grated Parmesan on a surface lay 1 puff pastry sheet on top. Sprinkle with 1/4 cup more Parmesan and 1/2 teaspoon chopped thyme roll out into a 12-inch square. Fold in 2 opposite sides by 3 inches, then fold in again to meet in the center. Fold the dough in half like a book. Slice crosswise into 1/2-inch-wide pieces (24 total). Bake at 400 degrees F until golden, 20 to 22 minutes.

Photo by: Ryan Liebe ©Ryan Liebe—2016

Ryan Liebe, Ryan Liebe—2016

26. Herb Rolls Pulse 1 cup mixed herbs (chives, dill and parsley), 1/3 cup toasted almonds, 1 teaspoon lemon zest and a pinch of salt in a mini food processor. Roll out 1 puff pastry sheet into an 11-inch square trim into an 11-inch round. Spread with 2 tablespoons softened butter and sprinkle with the herb mixture. Slice like a pie to make 16 wedges. Roll up from the wide ends. Brush with egg wash. Bake at 350 degrees F until golden, about 20 minutes.

27. Spanakopita Pie Mix two 10-ounce boxes frozen chopped spinach (thawed and squeezed dry) with 3 beaten eggs, 1 1/2 cups crumbled feta, 1 bunch chopped scallions, 1/4 cup each chopped parsley and dill and a pinch each of nutmeg, salt and pepper. Roll out 2 puff pastry sheets into 11-inch squares spread the filling on 1 sheet, leaving a 1-inch border. Top with the other sheet fold the edges in and crimp with a fork. Cut 4 slits into the top and brush with egg wash. Bake at 400 degrees F until golden, about 25 minutes.

Everything Pretzels (No. 28)

Photo by: Ryan Liebe ©Ryan Liebe—2016

Ryan Liebe, Ryan Liebe—2016

Everything Pretzels (No. 28)

28. Everything Pretzels Mix 1 heaping teaspoon each dried onion flakes, poppy seeds, sesame seeds and kosher salt add a pinch of garlic powder. Cut 1 puff pastry sheet into 3/4-inch-wide strips (12 total) twist the strips, then form into pretzels. Brush with egg wash and sprinkle with the seasoning mixture. Bake at 350 degrees F until golden, 25 to 35 minutes.

29. Grilled Cheese Puffs Roll out 1 puff pastry sheet into a 12-inch square cut into 3-inch squares (16 total). Sandwich sliced cheddar between 2 squares. Cook in batches in a hot buttered skillet over medium heat until golden on the bottom, 2 minutes. Flip onto a parchment-lined baking sheet. Bake at 400 degrees F until golden, about 10 minutes.

30. Garlic Knots Cut 1 puff pastry sheet in half, then cut each half crosswise into 1 1/2-inch-wide strips (12 total) tie each into a loose knot, pulling slightly. Bake at 400 degrees F until golden, about 15 minutes. Melt 2 tablespoons butter with 2 chopped garlic cloves toss with the warm knots, 2 tablespoons grated pecorino, 1 tablespoon chopped parsley and a pinch of salt.

31. Pigs in a Blanket Roll out 1 puff pastry sheet into a 10 1/2-inch square cut into 1 1/2-inch-wide strips (7 total). Wrap each around a hot dog in a spiral gently roll to seal the seams. Brush with egg wash and sprinkle with poppy seeds. Bake at 400 degrees F until golden, about 25 minutes. Cut into pieces.

Chorizo Pigs in a Blanket (No. 32)

Chorizo Pigs in a Blanket (No. 32)

32. Chorizo Pigs in a Blanket Roll out 1 puff pastry sheet into a 10-inch square cut in half, then cut each half crosswise into 1-inch-wide strips (20 total). Brush with egg wash seasoned with chili powder. Wrap each around a piece of fully cooked chorizo brush with more egg wash. Sprinkle with sesame seeds. Bake at 400 degrees F until golden, 20 minutes.

33. Mushroom Spirals Spread 1 puff pastry sheet with 2 tablespoons softened butter. Top with 1 cup sauteed mushrooms (cooled) and 1/2 cup grated Gruyère. Roll up into a log slice crosswise into six 1 1/2-inch-wide pieces. Arrange the pieces cut-side up in an oiled 8-inch round cake pan. Bake at 400 degrees F until golden, about 55 minutes. Let cool 5 minutes, then invert onto a plate.

34. Beef Empanadas Brown 1/2 pound lean ground beef in a skillet. Add 1/2 cup each crushed tomatoes and chopped onion, 2 tablespoons each raisins and chopped green olives and 1 teaspoon each ground cumin, dried oregano, kosher salt and pepper. Cook until the liquid is almost absorbed, about 7 minutes cool. Roll out 1 puff pastry sheet into a 16-inch square cut out 3-inch rounds (about 24 total). Spoon the beef onto the rounds fold in half and crimp the edges with a fork. Brush with egg wash. Bake at 400 degrees F until golden, about 20 minutes.

35. Tuna Empanadas Saute 1 chopped plum tomato, 1/4 each diced green bell pepper and onion and 2 chopped garlic cloves in a skillet with olive oil until softened. Stir in one 5-ounce can drained oil-packed tuna, 1 chopped hard-boiled egg, 2 tablespoons each chopped green olives and parsley and 1/4 teaspoon each cayenne, kosher salt and pepper cool. Make Beef Empanadas (No. 34), filling with the tuna mixture instead of beef.

36. Lamb Empanadas Brown 1 pound ground lamb in olive oil with 3/4 cup each diced onion, carrots, rutabaga and potato, 10 minutes. Stir in 2 tablespoons chopped parsley and season with salt and pepper cool. Make Beef Empanadas (No. 34), filling with the lamb mixture instead of beef.

37. Baked Brie Roll out 1 puff pastry sheet into a 12-inch square trim into a 12-inch round. Place one 8-ounce Brie wheel in the center of the pastry. Brush the pastry with egg wash fold into the center over the brie, pressing to seal. Flip onto a parchment-lined baking sheet brush with more egg wash. Bake at 400 degrees F until golden, about 25 minutes.

Photo by: Ryan Liebe ©Ryan Liebe—2016

Ryan Liebe, Ryan Liebe—2016

38. Palmiers Sprinkle 1/4 cup sugar on a surface lay 1 puff pastry sheet on top. Sprinkle with 1/4 cup more sugar roll out into a 12-inch square. Fold in 2 opposite sides by 3 inches, then fold in again to meet in the center. Fold the dough in half like a book. Slice crosswise into 1/2-inch-wide pieces (24 total). Bake at 400 degrees F until golden brown, 20 to 22 minutes.

39. Chocolate-Berry Pockets Cut 1 puff pastry sheet into 3-inch squares (9 total) top each with 1 halved strawberry and a few chocolate chips. Brush the edges with egg wash and fold the corners into the centers until touching pinch at the seams to seal. Brush with more egg wash and sprinkle with sugar. Bake seam-side up at 400 degrees F until golden brown, about20 minutes.

Lemon-Poppy Pinwheels (No. 40)

Lemon-Poppy Pinwheels (No. 40)

40. Lemon-Poppy Pinwheels Roll out 1 puff pastry sheet into a 12-inch square brush with lemon curd and sprinkle with poppy seeds. Cut in half, then cut each half crosswise into 1/4-inch-wide strips roll into coils and brush with egg wash. Bake at 350 degrees F until golden, 20 minutes. Dust with confectioners' sugar.

41. Chocolate-Berry Napoleons Roll out 1 puff pastry sheet into a 10-inch square cut into 2 1/2-by-5-inch rectangles (8 total). Sandwich between 2 unlined rimmed baking sheets and bake at 400 degrees F until golden, 30 minutes. Brush with melted butter and sprinkle with granulated sugar. Cool. Cook 1/3 cup milk, 2 tablespoons sugar and 1 tablespoon cornstarch in a small skillet over medium heat, whisking, until thick. Stir in 2 ounces chopped semisweet chocolate cool. Fold in 1 1/2 cups whipped cream. To assemble, layer 2 pastry rectangles with the chocolate cream and raspberries. Dust with confectioners' sugar.

42. Berry-Cream Cake Roll out 1 puff pastry sheet into a 12-inch square. Sandwich between 2 unlined rimmed baking sheets and bake at 400 degrees F until golden, 30 to 35 minutes. Cool cut into thirds. Spread 2 tablespoons berry jam on 1 puff pastry rectangle top with 2/3 cup whipped cream. Repeat to form 2 more layers.

43. Churros Beat 1 egg with 1 teaspoon vanilla. Roll out 1 puff pastry sheet into a 10-inch square and brush with the egg. Cut in half, then cut each half crosswise into 1-inch-wide strips (20 total). Bake at 400 degrees F until golden, 15 minutes. Toss the warm churros with 2 tablespoons melted butter, then 1 cup sugar mixed with 1 tablespoon cocoa powder, 1/2 teaspoon cinnamon and a pinch of cayenne.

44. Cheese Danishes Beat 6 ounces cream cheese, 1/3 cup sugar, 2 egg yolks, 2 tablespoons sour cream and 1/4 teaspoon each vanilla and salt with a mixer until smooth. Roll out 1 puff pastry sheet into a 12-inch square cut into four 6-inch squares. Brush with egg wash and sprinkle with sugar. Spoon the cream cheese filling onto the squares and fold the corners into the centers until touching. Bake seam-side up at 400 degrees F until the pastry is golden, about 20 minutes.

45. Pecan Rugelach Mix 1/3 cup sugar with 1/4 cup finely chopped pecans and 1 tablespoon cocoa powder. Roll out 1 puff pastry sheet into an 11-inch square trim into an 11-inch round. Spread with 4 tablespoons softened butter and sprinkle with the pecan mixture. Slice like a pie to make 16 wedges. Roll up from the wide ends. Brush with egg wash. Bake at 350 degrees F until golden, 20 minutes.

46. Cannoli Tear off three 24-inch-long sheets of foil tightly roll each up from a short end to make 3 tubes. Cut each tube into quarters. Roll out 1 puff pastry sheet into a 12-inch square cut into 1-inch-wide strips (12 total). Wrap each strip around a foil tube gently roll to seal the seams together. Bake at 400 degrees F until golden, about 20 minutes cool, then remove the shells from the foil. Mix 1 pound ricotta with 1/2 cup confectioners' sugar, 2 tablespoons mascarpone and 1/2 teaspoon vanilla. Fill the shells with the ricotta mixture press the ends into mini chocolate chips.


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