Recipe Ingredient
- 1 tin tuna in brine or oil (185 g), well drained and flaked
- 1 small onion, chopped
- rib celery, diced into 0.5 cm cubes
- 1 small tomato, diced into 0.5 cm cubes
- 1 tbsp chopped fresh parsley or spring onion
- 1 tsp freshly-ground black pepper
- 1 tsp salt
- 2 tsp lime or lemon juice
Instructions
- Preheat oven to 190°C and lightly grease a baking tray.
- Combine drained tuna, onion, celery, tomato, herbs and seasonings. Add the lime juice and all but 1 tbsp of the beaten egg.
- Lay the pastry out on a lightly-floured working surface and cut into rectangles 8cm x 12cm.
- Place a generous spoonful of filling along the shorter end of each rectangle, and roll up, sealing the end with a little beaten egg.
- Make all the rolls this way (the above recipe will yield around 10 rolls) and arrange them on the prepared baking tray.
- Brush lightly with the reserved egg and if liked, sprinkle some sesame seeds over the rolls. Bake in the preheated oven for 15-20 minutes or until golden brown.
