Name: Spinach and tuna roulade
Yield: 12 servings
Cuisine: Bake
Ingredients: 500.00 ml flour cake; 250.00 g butter cold; 250.00 g cream cheese; 2.00 onions large, chopped; 60.00 ml butter; 15.00 ml flour cake; 200.00 ml cream; 1.00 spinach blanched, chopped; salt and freshly ground black pepper; 1.00 onion chopped; 400.00 g tuna chunks tinned in oil, drained; 20.00 ml mayonnaise; cheese grated; eggs yolks only, for brushing

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Ingredients (14)

PASTRY

500.00 ml	flour — cake
250.00 g	butter — cold
250.00 g	cream cheese

FIRST FILLING

2.00	onions — large, chopped
60.00 ml	butter
15.00 ml	flour — cake
200.00 ml	cream
1.00	spinach — blanched, chopped
	salt and freshly ground black pepper

SECOND FILLING

1.00	onion — chopped
400.00 g	tuna — chunks tinned in oil, drained
20.00 ml	mayonnaise
	cheese — grated
	eggs — yolks only, for brushing

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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.