John Myers
Tuna Burekas
The perfect tuna burekas recipe with a picture and simple step-by-step instructions.
- 1 packet Frozen puff pastry 450 g
- 1 Can Drained canned tuna
- 1 Eggplant fresh
- 1 Leek
- 15 Green pitted olives
- 3 tbsp Cream cheese
- 50 g Feta
- 1 Egg
- N. B. Salt
- Black pepper
- Thyme freeze dried
- Garlic powder
- Peel the eggplant and cut into small cubes (approx. 1 cm). Cut the leek into rings. Roughly chop the olives (I had quite small ones, so I only quartered them).
- Heat a pan with plenty of oil and fry the eggplants until they start to soften. Add the leek and continue frying until the leek is also soft.
- Transfer the contents of the pan into a bowl, add the olives, tuna and cream cheese and stir well.
- Crumble the feta in the shell, add the egg and stir well again.
- Now season: add garlic powder, pepper and thyme and stir. Try the filling mixture first and only add salt if necessary (cream cheese, olives, tuna and feta are salty!)
- In the meantime, the puff pastry is also thawed, and the final spurt is on: preheat the oven to 180 ° C. Place plenty of filling mixture on half of each sheet of puff pastry. Brush the edges with water and fold the empty half over the filling compound. Press the edges firmly so that the filling does not ooze out during baking.
- Put in the oven and bake for about 20 minutes, until the dough rises nicely and is golden in color.
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