Tuna Filling For Party Mini Puffs Food

PARTY PUFFS

Steps:

• In a saucepan over medium heat, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. , Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by teaspoonfuls 2 in. apart onto greased baking sheets., Bake at 400° for 20-25 minutes or until lightly browned. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool completely., In separate bowls, combine the ingredients for egg salad filling and ham salad filling. Split puffs and remove soft dough from inside. Just before serving, spoon fillings into cream puffs; replace tops. Refrigerate leftovers.

TUNA PUFF PASTRY PINWHEELS

Steps:

• Preheat your oven to 200 degrees C (390 F). Prepare a baking tray with baking paper.Remove the puff pastry from the freezer and defrost. Return pastry to fridge once desfrosted to keep chilled.
• Finely chop your onion, and fry gently in olive oil for about 8-10 minutes, or until slightly caramelised. Set aside to cool.
• Drain the can of tuna and add to a medium size bowl. Mash to break up any large pieces.
• Add the cooked onion and remaining ingredients to the tuna, and mix well to combine.Check that the seasoning is to your taste, adding more salt, pepper or lemon zest if necessary.
• Top the pastry with your tuna mixture. Evenly spread mixture, being sure to leave a small gap around the edge of the pastry.Using the back of a spoon or rubber spatula, press down on the mixture to compact it.
• Slowly start to roll the pastry from the end nearest you. Keep rolling forward, reasonably firmly, keeping it as tight as possible, until you have come to the end of the roll.Return the puff pastry to the refrigerator for about 15 minutes to firm up.
• Using a serrated knife, trim the ends and discard.Then, using the same knife, slice each pinwheel approximately 1.5 cm (1/2 ") thick.
• Place your pinwheels on a baking tray. If a little mixture falls out, just push it back in gently. See Note 7.
• Bake for 15-20 minutes, or until golden brown and the pastry is cooked through.Serve warm from the oven or allow to cool to room temperature (this is my favourite way to enjoy them!)
• If making in advance, store in the fridge in an airtight container for up to 4 days. Reheat in a pre-heated oven at 180 degrees C (350 F) for about 7 minutes to crisp the pastry.They also freeze well. Allow them to cool completely then arrange them on a single layer on a baking tray and place in the freezer. When frozen, you can store them in an airtight container or zip-lock bag for up to two months. You can reheat them from frozen by placing in a pre-heated oven at 180 degrees C (350 F) for about 10 minutes.

TUNA PUFFS

Steps:

• Heat to boiling 1 cup water and 1/2 cup b utter.
• Stir in 1 cup flour and 1/4 teaspoon salt.
• Stir all together until mixture leaves pan and forms a ball (about 1 minute).
• Take off heat and cool, beat in 4 eggs, one at a time.
• Beat mixture until smooth and glossy.
• Drop by spoonfuls on ungreased cookie sheet {1/2 teaspoon batter 2 inches apart).
• Bake in 450°F oven 15-20 minutes.
• Cool and split in halves.
• Fill with tuna fish salad.
• Makes 50-75 puffs.

TUNA PUFF PIES

Steps:

• Drain the tuna and flake with a fork into chunky pieces.
• Cut the whole pastry sheet into 9 squares of 8cm x 8cm, and the 1/3 of a sheet into 3 squares. Arrange each pastry square into a greased muffin pan.
• Divide the tuna evenly between the 12 pastry cases, sprinkle evenly with spring onions, garlic, capers and dill; and add salt and fresh ground black pepper or cayenne pepper, to taste. Top each Tuna Puff Pie with a dollop of sour cream (YOU decide on the size of the dollop!) and sprinkle with parsley and lemon zest.
• Bake in a preheated oven at 200°C for 18 minutes.

TUNA FILLING (FOR PARTY MINI-PUFFS)

Steps:

• In a small bowl mix tuna, celery, mayonnaise, onion, optional pickle and salt to taste until well blended.

PARTY CRAB PUFFS

Steps:

• Preheat oven to 400°. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 18-22 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , In a large bowl, combine filling ingredients. Just before serving, spoon 1 teaspoonful filling into each puff; sprinkle with parsley if desired. Replace tops.