Creamy Tuna Pinwheel:
1 can Goody Tuna in brine, drained
250grams cream cheese, cubed and softened
1 can Goody sweet corn, drained
½ cup cheddar cheese, grated
4 spring onions, finely chopped
¼ cup flat leaf parsley, chopped
Black ground pepper to taste
1 sheet puff pastry, thawed
Egg wash for brushing (1 egg +1 tablespoon water)
Goody Ranch Dressing for serving
1 Goody Tuna in brine, drained
1 ripe Tomato, chopped
1 small Onion, chopped
¼ cup fresh Coriander leaves, chopped
1 tbsp Oregano
1 Garlic clove, minced
2 tbsp Jalapeno, minced
1 tbsp of freshly squeezed lemon juice
½ tsp Salt
¼ tsp Pepper
1 pack Puff Pastry sheet, thawed
Egg wash (1 egg +1 tbsp water)
Tuna Nicoise Circlebox:
1 potato, peeled and sliced ½cm thick
2 large eggs, boiled and peeled
1 tbsp vinegar
½ onion, minced (about 2 tablespoons)
2 tbsp Goody mustard
1 tbsp fresh thyme, chopped
Freshly ground pepper
8 cherry tomatoes, quartered
2 Goody Tuna in olive oil, drained
¼ cup Goody sliced green olives
1 pack Puff Pastry squares, thawed
Egg wash for brushing (1 egg beaten with 1 tablespoon water)
Creamy Tuna Pinwheel:
1. Preheat oven to 200C.
2. For the stuffing: In a mixing bowl, add the tuna, cream cheese, corn, cheddar, spring onions, parsley, and pepper; mix until well combined.
3. To roll the pinwheels, place the puff pastry sheet on a floured surface, spread the tuna mixture evenly on the puff pastry leaving 1cm along the edges.
4. Starting from the long end, roll the puff pastry sheet making sure that the open end is at the bottom when you stop.
5. Using a sharp knife, cut the log into 2cm wide slices. Place slices on a baking sheet lined with parchment paper. Place in the oven and bake for 15-20 minutes or until golden brown. Remove from oven and allow to cool slightly before serving.
6. Serve with ranch dressing.
1. Preheat oven to 200C. Line a baking sheet with parchment paper.
2. In a mixing bowl, place the tuna, tomato, onion, coriander, oregano, garlic, Jalapeno, lemon juice, salt and pepper and mix until well combined
3. Unfold the puff pastry sheets on a lightly floured surface. Using a 10cm biscuit cutter, cut the pastry into 12 rounds. Using a rolling pin, lightly roll out each round to a
4. 12cm diameter.
5. Spoon 2 tablespoons of the tuna filling on one side of each pastry round. Fold the pastry over the filling and press the edges to seal decoratively with the tines of a fork.
6. Lightly brush the empanadas with the egg wash. Bake for 30 minutes, or until the empanadas are deep golden brown. Let cool for 5 minutes before serving.