Tuna yufka pockets

Ingredients for 1 servings:

• 500 g dough sheets (Yufka)
• 2 cans of tuna, in its own juice
• 400 g cottage cheese, 4%
• 1 bunch of spring onions
• 2 egg yolks
• 2 cloves garlic
• 6 cherry tomatoes
• ½ handful of fresh basil
• ½ tsp oregano
• ½ handful of parsley
• 4 fresh mint leaves
• 1 dash of chili oil
• ½ tsp cumin
• pepper
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

for 6-8 pieces

Using a dough hook, mix the tuna with the finely chopped spring onions, garlic, herbs, chopped cherry tomatoes, spices, and oil on low speed until a light and fluffy batter forms. Be careful not to make too fine a paste. Divide the dough into approximately 6-8 pieces, roll out, and spread the tuna and cheese mixture on top in equal portions. Fold the yufka parcels into squares or triangles and seal them with egg yolk at the overlaps. Brush the tops of the parcels with the remaining egg yolk. Bake in the oven at 200°C (175°C fan-assisted) for 20 minutes. The tuna yufka parcels are also delicious cold.