Tuna Puff Pastry Parcels

Name: Tuna Puff Pastry Parcels
Prep time: 25 min
Cook time: 20 min
Yield: 16-18 parcels
Cuisine: Australian

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roubashahin.com.au

Sides Snacks

Crispy, golden and packed with flavour — these tuna puff pastry parcels are easier than they look and always a crowd-pleaser.

PREP TIME

25 minutes

COOK TIME

15–20 minutes

SERVES

16-18 parcels

About this recipe

There is something about puff pastry that I will never get tired of. The way it puffs up in the oven, golden and flaky, with a filling tucked inside — it never fails to impress, and it is always the first thing to disappear at any gathering. These tuna puff pastry parcels are one of those recipes that I have carried with me for years, and I am so glad I finally got around to writing them up properly.

The story behind these goes back to a Tupperware party — and if you were around in that era, you know exactly what I mean. Women gathered in someone’s lounge room, products were passed around, and the host always put on a beautiful spread of food. My friend made these tuna puff pastry parcels that day, and I could not leave without the recipe. I made them many times after that, then life got busy and somehow they got forgotten. A recent catch-up with her brought them straight back to my mind, and here we are. What’s more, the folding technique you will see in the photos and the melted mozzarella on top are both my own additions — the fold is something I picked up from spending too much time on the internet, and the cheese just made perfect sense once I tried it.

If you love easy pastry recipes, my Cheese Puff Pastry Flowers are another one worth bookmarking — they use a folding technique I recently learned and honestly, the way they turn out makes them look like you spent hours. And if puff pastry is your thing too, my Chicken Spinach Cheese Pastries are another one to add to the list — because honestly, anything wrapped in puff pastry is just delicious.

Ingredients

4 tablespoons olive oil
1 large onion, thinly sliced
1 red capsicum, finely diced (200 grams)
3-4 garlic cloves, crushed
3 medium tomatoes, finely diced
2 teaspoons paprika
1 teaspoon dried oregano
salt to season
370 grams chunky tuna in oil, well drained
5 sheets puff pastry, thawed
1 egg yolk, lightly beaten (for egg wash)
100 grams mozzarella, shredded

Notes from Rouba

The filling must be completely cooled before you assemble — warm filling softens the pastry and makes it harder to handle.
Really reduce the tomato mixture until there is almost no liquid left. This is the most important step for a crisp result.
I use tuna in oil for more flavour, but tuna in brine works just as well — just drain it really well and press out any excess liquid with paper towel.
Do the folding and opening of the parcels directly on the lined baking tray — they are softer than they look once filled and you do not want to be moving them around.
Keep the mozzarella in the centre of the opening and away from the pastry edges so the pastry stays golden and does not get wet from the cheese.
These are best eaten fresh from the oven, but they reheat well in the oven or air fryer.

Method

Step 1. Make the filling

Heat the olive oil in a frying pan over medium heat. Add the onion and capsicum and cook for 5–6 minutes, stirring occasionally, until softened. Add the garlic and cook for another minute. Add the tomato, paprika, oregano and salt and cook on low for 8–10 minutes, stirring occasionally until the tomato has completely broken down and the mixture is thick with no liquid remaining. Remove from the heat, fold in the drained tuna, and set aside to cool completely before assembling.

Step 2. Prepare the pastry

Preheat your oven to 180°C (fan-forced) (200°C conventional) (360°F). Line two large baking trays with baking paper.

Cut each sheet of puff pastry into 4 equal squares Work with the pastry directly on the lined trays so you do not need to move the assembled parcels. Place 2 heaped tablespoons of the cooled filling into the centre of each pastry square, leaving a clear border around the edges.

Step 3. Fill and fold

Take two opposite edges of the pastry and fold them up to meet each other, pinching them firmly together along the seam — they meet at the edge, not in the middle.

Now take those joined edges and fold them in towards the centre of the parcel.

Press everything together firmly, sealing any open seams so the parcel is fully enclosed.

Turn the parcel over so the sealed side is facing down — Press it down gently and it will sit as a neat square on the tray.

Step 4. Score, brush and open

Using a sharp knife, score a cross into the top of each parcel by cutting from corner to corner — stopping well short of the edges so the pastry stays sealed at the sides. Brush the tops generously with the beaten egg.

Gently fold back each of the four triangular flaps to open the parcel and reveal the filling in the centre, pressing the flaps down lightly onto the pastry.

Step 5. Top with cheese and bake

Spoon a tablespoon of shredded mozzarella into the centre of each open parcel, keeping the cheese away from the pastry edges. Bake for 15–20 minutes until the pastry is deep golden and the cheese has melted.

A FEW THINGS YOU'LL WANT TO KNOW

Can I use tuna in brine instead of tuna in oil?
You can absolutely use tuna in brine — just make sure you drain it really well and give it a good press with paper towel to remove as much moisture as possible. I prefer tuna in oil for the extra richness it gives the filling, but both work well here.

Can I make the filling ahead of time?
Yes, and I actually recommend it. The filling keeps well in the fridge for up to two days. Having it cold and ready makes the assembly much quicker, and cold filling is easier to work with than warm.

Why do I need to fold and open the parcels on the baking tray?
Once the pastry is filled and folded, it becomes quite soft and a little delicate to handle. Doing the scoring, brushing and opening directly on the tray means you are not moving them around and risking them losing their shape before they go into the oven.

Can I use a different cheese?
Mozzarella works beautifully here because it melts well and does not overpower the tuna filling. A mild tasty or a shredded pizza blend would also work if that is what you have on hand. I would avoid anything too strong or crumbly.

How do I reheat these?
Pop them into the oven or air fryer at 170°C (fan-forced) for about 8–10 minutes until the pastry is crisp again. I would avoid the microwave — it makes the pastry soft and a little sad.