Tuna Puff - a preconcert snack

Tuna puff

Recently, I had the good fortune to  pop  over to the Yong Siew Toh Conservatory, a stone's throw from home,  to catch various instrumentalists in action. However, without much food choices at the concert venue, we had to make do with a preconcert snack at home and finish the classical event with another post concert snack.  After all, a growling stomach is a huge distraction to myself, fellow concert goers and the musicians.

Two meals instead of one for concert nights is a merry option to the other two members. To resolve the issue of the preconcert snack with the least amount of time, I made a  tuna puff, with total preparation and baking taking slightly more than 30 minutes. Here's how I did it :

3 medium sized puffs.

Tuna puff in 30 minutes

Pastry puff

1 can of flaked tuna in oil, drained

1 Russet potato

Handful of  green peas, defrosted

1 shallot, sliced

Egg wash

Bring frozen pastry puff to room temperature by leaving it on the kitchen counter top.

Microwave a potato, covered, for 8 minutes with its skin on. After it is cooled, skin the potato and mash.

Mix mashed potato, drained tuna, peas and shallot. Season with salt and pepper.

On a floured surface, roll out the puff and use a roller cutter to make 3 equal rectangles, about  1 handspan each.

Preheat the oven to 190 C.

Brush egg wash on one half of the rectangle and place a big spoonful of tuna mix in the center of egg washed side of the rectangle.

Fold rectangle and seal edges. Apply egg wash on the surface of the puff.

Use a toothpick and pierce a couple of holes on the surface to vent steam built up during baking.

Bake the puffs at 190 C for 18 minutes or until golden. Serve hot or if leave it in the oven, door ajar, to keep it warm until ready to eat.