Tuna and olive bags

Ingredients for 1 servings:

• 300 g puff pastry (frozen)
• 1 can tuna in oil
• 50 g olives, stuffed with peppers
• 1 m.-sized onion(s)
• 150 g cream cheese
• 1 egg yolk
• Salt and pepper, black, from the mill
• 1 pinch(s) oregano, shredded
• Flour for the work surface

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Puff pastry filled with tuna, olives and cream cheese

Thaw the puff pastry sheets at room temperature. For the filling, peel and finely chop the onion. Cut the olives into thin rings. Use a fork to pick apart the tuna. Mix the onions, olives, and tuna with the cream cheese, and season the mixture with pepper, oregano, and salt. Halve each sheet of puff pastry to make 12 squares. Roll these out slightly thinner on a floured surface. Spread the filling over the pastry. Brush the edges of the squares with a little egg yolk and fold the squares together diagonally. Press the edges together firmly with a fork. Finally, brush the tops lightly with egg yolk. Let the pastries rest for about 10 minutes so the yolk can dry a little. Meanwhile, preheat the oven to 200 degrees Celsius (350 degrees Fahrenheit for a fan oven) and bake the parcels on a baking sheet lined with baking paper for 25 minutes on the middle rack. The parcels are delicious warm or cold.