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Puff-pastry rolls

Recipe from: 2/6/1997 12:00:00 AM
Ingredients 12
Servings 6


  • 4
    thick slices bread, crumbled
  • 250
  • 15
  • 4
    extra-large eggs
  • 15
  • 250
    grated Cheddar cheese
  • salt and freshly ground back pepper
  • finely chopped parsley
  • 200
    tuna, drained
  • 2
    rolls frozen puff pastry, defrosted
  • lightly whisked egg yolk
  • extra grated Cheddar cheese


20-30 mins
Preheat the oven to 200ºC (400ºF). Spray a baking sheet with non-stick spray. Combine the breadcrumbs, milk and margarine in a saucepan and bring to the boil. Cool slightly and blend a little of the mixture with the whisked eggs. Add to the remaining milk mixture and blend well. Add the mayonnaise and cheese and mix. Season with salt and pepper to taste and blend in a little parsley. Add the tuna and mix. Roll the pastry out until slightly thinner. Cut each sheet into three rectangles. Spoon a little of the filling onto each rectangle and spread evenly. Brush the sides of the pastry all the way round the filling with water and roll the dough up lengthwise. Brush with egg yolk, sprinkle with extra grated cheese if preferred and bake for 20-30 minutes or until golden brown on top. Serve hot or lukewarm. Makes 6 large rolls.

Read more on: fish/seafood  |  bake

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