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Tuna Roll (Recipe & Pic by Connie)

 
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connie
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Joined: 03 Aug 2005
Posts: 231
Location: Malaysia

PostPosted: Sun Nov 13, 2005 10:08 am    Post subject: Tuna Roll (Recipe & Pic by Connie) Reply with quote

Tuna Roll



Ingredients for Shortcrust Pastry
225g plain flour
125g cold butter, chopped
1 egg yolk
3 teaspoon iced water, approximately

Ingredients for Fillings
2 cans Tuna in water (185g each can), Drained
1/2 Onion (finely chopped)
4-5 TBsp Mayonnaise
pinch of Salt
pinch of pepper
1/2 to 1 TBsp Distilled White Vineger (lemon juice)

Method for fillings: Mix everything together.

Method for Shortcrust Pastry
1. Sift the flour into bowl, rub in butter with your finger tip. Or process flour and butter until mixture resembles breadcrumbs.
2. Add egg yok and enough water to make a dough.
3. Press dough into a ball, knead gently on lightly floured surface until smooth.
4. Wrap dough with cling wrap and refrigerate 30 minutes.

To Assemble:
1. Divide the dough into 2 pcs. Roll each piece into oblong.
2. Spoon tuna mixture down the middle of each pastry strips.
3. Brush edges of pastry with water and roll pastry over the filling. Seal edge firmly.
4. Using a sharp knife, cut each pastry roll into small pieces.
5. Place rolls on a lightly greased baking tray or line with parchment paper.
6. Bake in a pre heated oven 180C for 30 - 35 minutes or until golden brown.

Rgds, Connie
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mycoffee
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Joined: 15 Sep 2004
Posts: 178
Location: Kuala Lumpur, Malaysia

PostPosted: Mon Nov 14, 2005 9:16 am    Post subject: Reply with quote

Thanks for the recipe, Connie. Smile
________
Ford Model 91


Last edited by mycoffee on Tue Feb 01, 2011 3:25 pm; edited 1 time in total
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CDL
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Joined: 16 Mar 2008
Posts: 25
Location: Singapore

PostPosted: Mon Apr 12, 2010 5:51 am    Post subject: Reply with quote

Hi Connie, tried your pastry yesterday for a curry puff filing. It was lovely and had just the right amount of butter - nice smell without any oiliness on the fingers. Thank you for making my curry puffs taste and smell wonderful.

I also used your suggestion of rolling up the pastry with the filing into a log and slicing it. It was so much faster this way and looked lovely when cut (I added sliced boiled egg and spread it across the filing before rolling, so each slice had a portion of boiled egg.)

Will try out your tuna filing the next time I make this pastry, which will be soon!
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meowmeow
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Joined: 26 Jun 2007
Posts: 48

PostPosted: Mon Apr 12, 2010 10:29 pm    Post subject: Reply with quote

this one really look very good. i remembered last time in sch, we learnt sardines roll in F&N class.

Thanks for sharing.
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