Tuna Puffs
Indulge in the flaky, golden perfection of Tuna Puffs, a quick and satisfying appetizer that's perfect for any occasion. These irresistibly crisp puff pastry parcels are filled with a creamy blend of canned tuna, cream cheese, and zesty Dijon mustard, enhanced with fresh parsley and green onions for a burst of flavor. The filling is perfectly seasoned with a touch of salt and black pepper, while an egg wash ensures beautifully browned and professional-looking results. Ready in just 40 minutes, these savory puffs make an excellent snack, party finger food, or a light meal when paired with a crisp salad. Easy to prepare and bursting with rich yet balanced flavors, these Tuna Puffs are a crowd-pleasing treat you'll want to bake again and again!
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 200 grams Canned tuna (in water, drained)
- 100 grams Cream cheese
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon Chopped fresh parsley
- 2 tablespoons Chopped green onions
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 Egg (for egg wash)
- 1 teaspoon Water (for egg wash)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
If using frozen puff pastry sheets, allow them to thaw at room temperature for 15-20 minutes or according to package instructions.
In a medium-sized mixing bowl, combine the drained tuna, cream cheese, mayonnaise, Dijon mustard, parsley, green onions, salt, and black pepper. Mix well until the ingredients are fully incorporated.
Lightly flour a clean surface and roll out the puff pastry sheets if needed to smooth out any creases.
Cut each pastry sheet into 8 equal squares. You’ll end up with 16 squares total for 8 tuna puffs.
Place a heaping tablespoon of the tuna filling onto the center of half of the pastry squares.
Brush the edges of the filled squares with water. Top each filled square with an unfilled square, pressing down and sealing the edges with a fork to create a tight seal.
In a small bowl, whisk together the egg and water to create the egg wash. Brush the tops of each puff generously with the egg wash.
Using a sharp knife, make a small slit or two on top of each puff to allow steam to escape during baking.
Transfer the tuna puffs to the prepared baking sheet, spacing them evenly apart.
Bake the puffs in the preheated oven for 18-20 minutes, or until they are puffed and golden brown.
Remove from the oven and let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool further.
Serve warm as a snack, appetizer, or alongside a fresh salad.
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.3 g | 129% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 2769 mg | 120% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 6.2 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 190 mg | 15% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 959 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
