Tuna pockets

Ingredients for 4 servings:

• 2 cans of tuna in its own juice
• e.g. salt and pepper
• 1 dash of lemon juice
• 1 spring onion(s), optional
• 1 onion(s), red
• 100 g cream cheese
• 2 tbsp mustard, sweet (e.g. honey mustard)
• 10 yufka dough sheets
• n. B. Vegetable cream for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Drain the tuna and season with salt, pepper, and lemon juice. Finely chop the onions and add them. Mix everything together with the cream cheese and mustard. Lay two yufka pastry sheets on top of each other on a flat surface. Now use a fork to spread the tuna mixture into the lower third. Leave a small edge of about 2-3 cm at the bottom. Also leave a border of about 5 cm on the right and left sides. Otherwise, there should be enough space at the top. Now fold the parcel over: first fold the bottom edge upwards so that the tuna mixture can no longer slip out. Then fold the entire mixture over once. Now fold the edges on the right and left inwards and fold everything over again so that the edges cannot slip. Melt the vegetable cream in a frying pan over medium heat. When the pan is hot enough, fry the parcels in it. Place the side with the “fold-over” seam in the pan first and fry for about 5 minutes until golden brown. Then flip and fry the other side in the same way. They’re delicious hot or cold.