Chickpea, Sun-dried Tomato & Tuna Puffs
November 13, 2021
I’ve seen quite a few variations of these, all with different delicious fillings. This has been our favourite this week – the spices and tomato give it a nice sweetness and they’re great for on the go or for children who like to eat with their hands! They’re pretty easy to make, and can be kept refrigerated or frozen and defrosted (warm in an over to crisp them up again). The chickpeas are a great source of iron and zinc – minerals great for children – and are a great source of fibre and protein.
Ingredients
- a Puff Pastry rolled sheet
- a tin Chickpeas drained
- a tin Tuna drained
- 3 tbsp Sun Dried Tomatoes or tomato puree
- an Egg whisked
- 1/2 tsp Ground Cumin
- 1/2 tsp Ground Coriander
- a tbsp Plain Flour
- a pinch Nigella Seeds optional
- a extra Egg to use as egg wash
Instructions
- Add the chickpeas, tuna, tomato and egg to your blender and pulser until a coarse puree.
- Add the flour, cumin and coriander to a mixing bowl. Mix in the tuna puree until combined.
- Roll out your puff pastry sheet and cut into 6 even squares.
- Place a spoonful of the mix in each square. Use the egg wash to coat gently around the edges. Fold one of the corners diagonally across into a triangle, and using your fingers carefully press the two edges together. You can then use the end of a fork to crimp these edges. Lightly coat with more of the egg wash and sprinkle on the nigella seeds (if using).
- Carefully place them on a baking tray lined with greaseproof paper and bake in a preheated oven at 200C for 20 minutes. They should go a beautiful golden colour, if they brown too much then lower the oven to 180C for the remaining time.