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🍽️ Crispy Tuna Pastry Pockets

83 kcal · 30 min · 4 servings

Ingredients

• 150 g filo pastry
• 1 shallot
• 300 g tuna fillet
• 1 egg
• 1 tbsp freshly chopped mint
• 1 tbsp freshly chopped parsley
• 1 unwaxed lemon (zest and juice)
• salt
• pepper
• vegetable oil (for frying)

Instructions

1. 1. Cut the phyllo dough into squares of approximately 12 by 12 centimeters.
2. 2. Peel the shallot and chop it finely.
3. 3. Rinse the tuna briefly and pat it dry with a kitchen towel.
4. 4. Dice the tuna finely.
5. 5. Mix the tuna in a bowl with the shallot, egg, mint, parsley, and lemon zest.
6. 6. Season the mixture with salt, lemon juice, and pepper.
7. 7. Place 1 to 2 tablespoons of the filling in the center of a dough square.
8. 8. Brush the edges of the dough with a little water.
9. 9. Fold the dough into a triangle.
10. 10. Press the edges firmly together to ensure a good seal.
11. 11. Heat oil in a pan to approximately 170 degrees Celsius.
12. 12. Fry the pastries in batches until golden brown, which takes 2 to 3 minutes.
13. 13. Let the excess fat drain on kitchen paper.
14. 14. Serve the pastries immediately.

Nutrition per serving

• kcal: 83
• Protein: 5 g · Fett/Fat: 5 g · Carbs: 5 g