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Have you seen how easy it is to do the spirals at home? This time we have prepared some puff pastry rolls with tuna and green pepper that I am sure you will love.
These types of preparations are great for informal snacks and dinners. They are very easy to make and are crispy and delicious. They can also be filled with a multitude of ingredients, so we can let our imagination run wild. I have prepared a Step by Step with many photos so that you do not lose detail and they are always spectacular.
I recommend that you make the rolls at the moment because as the hours go by, the puff pastry loses its texture and will no longer be crunchy. For a better organization, you can advance all the steps, so it will only be to assemble, bake and in a few minutes they will be ready.
And what do you like to fill them with?
Puff pastry rolls with tuna and peppers
The puff pastry rolls are delicious and so easy to prepare that you will not be lazy.
- Mayra Fernandez Joglar
- Recipe type: picnic
- Calories: 100
- Rations: 12 units
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 1 chilled puff pastry base
- 1 Italian green pepper
- 3 tablespoons (dessert size) tomato sauce
- 2 cans of tuna in oil
- 3 slices of Emmental cheese or 60 g of grated cheese
- 1 egg yolk
- Oregano
- 1 dash of oil
Preparation
We preheat the oven to 200º with heat up and down.
We start the recipe by cleaning and cutting the pepper into thin strips. We also grate the cheese. If we use it grated, we can skip this step.
Heat a pan with a little oil and let the pepper strips poach. When we see that they are no longer smooth and that they begin to give up, we remove them and drain well.
While the pepper is poached we are stretching the dough with a rolling pin.
Then we spread a layer of tomato sauce, leaving one of the long edges free of sauce and filling. So when we have to close the cylinder it will be more comfortable for us.
Add the well drained tuna.
Add the poached and well drained peppers so that the dough does not get wet.
We finish by sprinkling the cheese and oregano on top.
We wet the edge that does not have filling with a little water and roll up the long side that does have filling. At first it costs a bit but then it rolls well.
We close well ensuring that the edge without filling is down so that the dough remains well sealed.
We cut the cylinder into 12 parts, thus we will obtain 12 rolls or stuffed shells.
We place them on the baking sheet lined with kitchen paper. We can use the same one that comes with the refrigerated puff pastry sheet.
We paint the rolls with the beaten yolk mixed with a teaspoon of water. This way they will be brighter and more beautiful.
Once painted, we place the tray in the middle of the oven and let them brown for about 12 minutes or until they have a nice toasted color.
Remove from the oven and with the help of a spatula we transfer them to a rack to cool.
We serve freshly made.
