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|
1 can of flaked tuna in oil, drained
1 Russet potato
Handful of green peas, defrosted
1 shallot, sliced
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.