Puff pastry piglets stuffed with tuna and ratatouille
Both kids and adults love puff pastry stuffed with tuna; But the recipe for kids sent by Dea adds a presentation that makes it even more attractive. She also tells she had a blast making puff pastry piglets with her 6-year-old goddaughter, and that they are both excited to send us their work of art.
- Puff pastry - one pack
- Tuna in olive oil
- Grated cheese - 100 g
- Ratatouille - one jar
- Eggs - two (one hard-boiled and one raw)
- Olives - one small jar
- Prepare the filling: in a bowl, mix the drained tuna, the hard-boiled egg cut into small strips, the ratatouille and the grated cheese.
- Cut the puff pastry into an even number of circles, with the help of a glass or a small plate (depending on the desired size).
- Place the filling in the middle of one half of the circles without reaching the edges.
- Brush the edges with beaten egg and cover with the other half of the puff pastry circles. Make sure bottom circles are aligned with the top ones and crush the edges so they stick together. These will be the pigs' faces.
- With a smaller glass, cut as many small circles as pig faces you have from the remaining dough. These will be the pigs’ snouts, so you have to make two holes for the nostrils.
- Place the snouts on top of the faces (brush some egg to make them stick).
- Form the eyes with olives and the ears with pieces of puff pastry.
- Brush everything with egg.
- Cover a baking dish with baking paper, place the piglets on top, and place in the preheated oven at 200 º C until golden brown (about 20-25 minutes).
A very friendly stuffed puff pastry. Thanks Dea!
Yellowfin tuna. 212 g jar
If you like this recipe, you can make it at home with the yellowfin tuna available in our online store.
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