Spinach and tuna roulade


Ingredients 17
Servings 12
Time

Ingredients

  • PASTRY
  • 500
    ml
    cake flour
  • 250
    g
    very cold butter
  • 250
    g
    cream cheese
  • FIRST FILLING
  • 2
    large onions, chopped
  • 60
    ml
    butter
  • 15
    ml
    cake flour
  • 200
    ml
    cream
  • 1
    large bunch spinach, chopped and blanched
  • salt and milled black pepper
  • SECOND FILLING
  • 1
    onion, chopped
  • 400
    g
    tuna chunks in oil, drained
  • 20
    ml
    mayonnaise
  • grated cheese of your choice for sprinkling
  • egg yolk for brushing
 

Method

 
PASTRY: Blend flour and butter. Add cream cheese and process quickly until smooth, don't over-process. Flatten to a rectangle and allow to rest for 2 to 4 hours. FIRST FILLING: Sauté onions in butter until golden. Add flour, cream, spinach and seasoning and cook until tender and there's hardly any liquid left. Allow to cool. SECOND FILLING: Mix onion, tuna and mayonnaise. TO ASSEMBLE: Halve pastry and place on a sheet of waxed paper. Roll each piece into a rectangle, roughtly A4 in size. Leaving a 2 cm border on all sides, spread half the spinach, then half the tuna on each and sprinkle with grated cheese. Roll up, using paper as a guide, and pinch ends together. Transfer to baking sheets. Brush with egg yolk and bake at 240 ºC for 18 minutes or until pastry is pale golden in colour. Serve with cheese sauce, if desired. Makes 2 x 28 cm long rolls.
 

Read more on: bake
 

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