Tuna Spaghetti

Leaf dough cakes filled with a mixture of tuna, leek, breadcrumbs, lemon juice and parsley, baked until golden brown.

Ingredients:

500 g of puff pastry 250 g of tuna in oil 140 g leek 50 g

td> breadcrumbs 25 g butter 1 pk eggs 1 pk lemon a bunch of smooth parsley dusting flour salt with 12 herbs

Procedure:

1. Roll out the dough on a lightly floured work surface, cut out 18 cm diameter rounds and place in the fridge for 10 minutes
2. Melt the butter in a pan, add the cleaned, thinly sliced leeks and slowly fry for five to seven minutes
3. Tip the tuna (without oil) into a bowl, mix with the finely chopped parsley, breadcrumbs, leeks, lemon juice and finely grated rind of a well-washed lemon and salt to taste
4. Divide the mixture into rounds of puff pastry, fold in half, press the edges of the pastry together, brush with beaten egg and bake in the oven at 200 °C until golden brown (30-35 minutes).

Recommendation:

Serve with Greek salad with feta cheese.