These tuna chilli cheese triangles are perfect for when you’re next entertaining, and what’s more, they’re 15 minutes preparation. You can even make these triangles in advance. Store them wrapped in cling film in the fridge for up to 24 hours before you want to cook them, then slice, brush with egg and bake when required. Too easy!
tuna chilli cheese triangles
- 2 24x24cm sheets defrosted short crust pastry
- 185g can Safcol tuna in spring water, drained
- 1 cup finely grated extra tasty cheese
- ¼ cup finely grated Parmesan
- 1 teaspoon chilli flakes (add more if you like spicy food)
- 2 teaspoons sweet smoked paprika
- 2 eggs
- a little sweet smoked paprika for dusting
tuna chilli cheese triangles method
Preheat oven to 170oC. Line a large oven tray with baking paper or a silicon sheet.
In a medium bowl mash together the tuna, 1 egg, cheeses, chilli and 2 teaspoons of the paprika until you have a thick smooth paste. Place 1 sheet of pastry with a plastic sheet still under it on a large board. Spread about half the tuna paste evenly to the edges of the pastry, leaving one edge with strip of about 3cm of plain pastry.
Beat the remaining egg and brush the plain pastry edge. Starting at the edge opposite the clear side, using first your fingers then the plastic sheet as a guide roll the pastry tightly so the filling forms a spiral. Using your fingers, press the roll into a long triangle shape. Using a very sharp knife cut into 1cm wide slices. Transfer to the lined tray taping any triangles that get distorted back into shape.
Repeat with the remaining pastry and filling. Brush all of the tuna triangles with beaten egg. Bake in the preheated oven for about 15 minutes until golden and crisp.
Serve warm lightly dusted with sweet smoked paprika.
Tip: Roll these triangles in advance. Store wrapped in cling film in the fridge. For up to 24 hours before you want to cook them, then slice, brush with egg and bake when required.