John Myers
Contents
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Ingredients
dough
- 250 g Flour
- 150 ml Lukewarm water
- 1 packet Dry yeast
- 1 tbsp Olive oil
- 1 pinch Sugar
- 1 pinch Salt
Tuna filling
- 300 g Cream cheese
- 200 g Tuna in its own juice
- 50 g Olives, finely chopped
- 5 Dried tomatoes in oil, finely chopped
- 0,5 bunch Leaf parsley, finely chopped
- 2 Garlic cloves, finely grated
- 1 tbsp Fresh lemon zest
- Black pepper from the mill
- Salt
Otherwise
- 1 Egg
- 1 tbsp Milk
Instructions
dough
- Mix the flour with the salt and make a well in the middle. Put in the water, a pinch of sugar and the dry yeast as well as the olive oil. Now knead everything well into a smooth, elastic dough and then cover it and let it rest in a warm place until the volume has doubled.
Tuna filling
- Put all ingredients in a bowl and process well to a homogeneous mass and season with salt and pepper.
Assembly and finish
- Then roll out the dough really thin and then cut out circles with a round cutter (approx. 8 cm). Then put a teaspoon of the tuna filling on each dough circle and then fold the circles together in a semicircle and then press the edges well with a fork.
- Preheat the oven to 200 degrees and line a baking sheet with parchment paper and then place the bags on the sheet. Now whisk the egg with the milk and then brush the pouches with it and bake them for about 15-20 minutes.
annotation
- The bags taste good both warm and cold. They are ideal for picnics - just add a nice mixed leaf salad - or to take away as a snack for work.
