Tuna puff pastry parcels

Ingredients for 4 servings:

• 1 package of puff pastry, also from the refrigerated section (375g)
• 1 can of tuna in olive oil
• 100 g cheese, grated (Emmental)
• 150 g crème double or crème fraîche
• 1 tbsp oregano, dried
• 1 small onion(s), red, finely diced
• 1 egg yolk
• 2 tbsp cream
• pepper
• Salt
• Paprika powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Filling with crème double/fraîche and cheese

Preheat the oven to 180°C (fan oven). Drain the tuna, place it in a bowl, and break it up with a fork. Add the grated cheese, double cream, oregano, and finely diced onion, and stir everything thoroughly until the mixture is smooth. Season with pepper, salt, and paprika, and mix well again. Roll out the puff pastry and cut into 4 rectangles. Spread the tuna mixture among the pastry rectangles, ensuring the mixture is only in the center of the rectangles. Then fold the pastry rectangles together to completely enclose the mixture. Forming small squares is best. Place the squares on a baking sheet lined with baking paper. Pour the egg yolk into a cup, add 2 tablespoons of cream, and mix. Brush the mixture over the pastry squares and bake in the oven for 20-25 minutes until golden brown. Serve with any salad.