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.
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.
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.