Wholesome Cook

Quick tuna, corn and puff pastry pin wheels

Hands down, this is one of my favourite pantry-and-freezer recipes ever.

Leading up to the move I was desperately trying to minimise grocery shopping, but it so happened that I was on morning tea duty and needed to come up with a quick to make savoury treat. Everyone always brings muffins and other sweets to the gathering so savouries are most welcome and cherished, I’ve been noticing.

I was very pleasantly surpised at how tasty the combination of tuna, corn and coriander (cilantro) in these little wheels turned out and how well they kept together, considering they were served as a finger food. The only complain was that there wasn’t enough – they disappeared in minutes.

Makes 12

Quick tuna, corn and puff pastry pin wheels

Feel free to substitute coriander (cilantro) with parsley or, even better, dill. I used Pampas reduced fat 25cm square puff pastry sheets, tuna in springwater and unsweetened corn kernels. If your pastry came on foil sheets (blue in my case) – do not remove them, they will come in handy when rolling up the logs.

{Printable recipe}

For the pinwheels:

  • 2 sheets Pampas reduced fat puff pastry, thawed
  • 1 (425g) can Tuna in springwater
  • 1 (220g) can unsweetened corn kernels
  • 2 sprigs coriander
  • 1 tsp curry powder
  • 2 tbsp macadamia oil // or other oil
  • 1/4 cup finely grated cheddar

Preheat oven to 200C (180C fan forced, 400F, gas mark 6).

To make the stuffing: drain tuna and corn, place in a bowl. Break up tuna chunks with a fork Add curry powder, finely grated cheddar, and finely chopped whole coriander sprigs. Mix well to combine. Add oil and mix to form a rough paste.

To roll the pinwheels: place puff pastry on a sheet of cling wrap to thaw slightly if yours didn’t come on a sheet of plastic already. When pliable, place half the tuna mixture along the edge of the pastry, leaving about 1 cm gap on either end. Compact the mixture together with your hands. Start rolling up the logs from the filled edge until you have a firm even log.

Using a serated knife, cut the log into 2cm wide slices. Repeat with the second sheet and remaining mixture.

Place slices on a baking paper lined tray and bake in a preheated oven for about 15 minutes, or until golden brown. Remove from oven and allow to cool slightly before serving.

To serve: you can serve these warm or cold with a side of dipping sauce of your choice if you like.


Chopinand @ ChopinandMysaucepan January 4, 2012 at 12:19 pm

Dear Martyna,

Delicious looking recipe. I absolutely love savoury pastries like these over the sweet ones and I think the curry powder did its job too to make them disappear so fast! Have a great 2012!

Miss Piggy January 4, 2012 at 3:24 pm

This looks great and so simple. I’ve printed the recipe out and am going to try this at home on the weekend. One question – do I spread the paste over the entire sheet leaving a 1cm gap at the top and bottom? Oh, another question just snuck in — what dipping sauce would you recommend?

Wholesome Cook January 4, 2012 at 3:38 pm

Oh yes, sorry! I probably wasn’t clear… Spread it over the entire sheet, leaving the sides you will be rolling from and to empty to seal the log.

Tomato sauce or minted natural yoghurt work really well!

Mez January 4, 2012 at 4:21 pm

So good, except I don’t do tuna but that’s easily omitted or substituted.

Great recipe and perfect for a quick snack!


Steph January 4, 2012 at 8:57 pm

Great idea for entertaining in the summer and taking leftover to work for lunch. If there are any leftovers…

Timothy R January 4, 2012 at 9:06 pm

Happy new year! Delicious looking treats…

Mel January 4, 2012 at 9:07 pm

I like the sound of these. Which tuna did you use? I find some of the springwater variety often too dry…

Joanne Ozug January 5, 2012 at 2:47 am

These look AMAZING!!!!! Love the corn in there.

frugalfeeding January 5, 2012 at 4:05 am

They look like awesome snacks.

Rufus' Food and Spirits Guide January 5, 2012 at 5:04 am

You made something quick look positively gourmet!

muppy January 5, 2012 at 12:00 pm

Yum, these look delicious :) I love cooking puff pastry wheels so I’ll have to try this flavour combination.
Our work morning teas love savoury too, although the sweet tends to get nibbled at for the rest of the day :$

Bam's Kitchen January 5, 2012 at 2:04 pm

Martyna, This lovely treat looks like something that would be served in a Japanese pastry shop. They love their tuna and corn and of course theirs would be topped some mayonnaise. I love your curry twist! Take care, BAM

sara (Belly Rumbles) January 12, 2012 at 11:08 pm

You had me at quick! These sound really great, tuna and corn are a fab combo. I also like how easy these are to whip up, nice.

Amanda O'Neill January 13, 2012 at 11:07 am

Hi Marty – I made this on the weekend for snacks for the adults at Sam’s Birthday party coupled with your sausage rolls (made them previously). Both were a hit!!

Judy @ Seven Second Rhapsody February 13, 2012 at 2:43 pm

Something to make me fall off the chair with! I love the mixture – tuna, corn, pastry, even a little curry! What’s not to love. They look great and I love that I can pack this for a quick work lunch or a weekend snack.

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