Crispy on the outside, soft and flavorful inside: tuna puff pastry half moons are one of those clever snacks that are prepared in just a few minutes and disappear even faster. The tuna cream, velvety and tasty thanks to capers and sun-dried tomatoes, meets the flakiness of the puff pastry forming golden and irresistible savory snacks, perfect for an aperitif, a quick appetizer, or a holiday buffet. They can be cooked in advance and quickly reheated or served at room temperature: in any case, they will make an impression and everyone will ask for the recipe. Ready to bake some goodness?
Other finger food recipes with puff pastry that might interest you:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for 12 tuna puff pastry half moons
- 1 roll puff pastry (rectangular)
- 5.3 oz tuna cream
- 1 egg (medium)
- 1 pinch ground turmeric
Tools
- 1 Mixer
- 1 Rolling pin
- 1 Pastry cutter diameter of 3.15 inches
- 1 Fork
- 1 Small bowl
- 1 Brush
Preparation of tuna puff pastry half moons
First, prepare the tuna cream following the recipe described HERE. For the preparation of 12 half moons, you will need about 5.3 oz. I recommend using the leftover to fill sandwiches or simply spread on bread crostini.
Unroll the rectangular puff pastry and gently roll over it with the rolling pin to flatten and even it out. Then, using a pastry cutter or a glass with a diameter of 3.15 inches, cut out circles. In a rectangular puff pastry, you get 12 half moons.
Put some tuna cream in the lower part of each circle and fold the top half over it, pressing the edges together with your fingers to make them stick. Then press the base of the half moon with the tines of a fork: this will allow us to perfectly seal the edge, also creating a decorative pattern.
Place the tuna puff pastry half moons one by one inside a baking tray lined with parchment paper, keeping them a little spaced apart.
In a small bowl, mix an egg yolk with a teaspoon of egg white. Add also a pinch of turmeric to enhance the yellow color.
Brush this mixture over each half moon then, with a flat blade knife, draw lines across the surface. Honestly, I hoped these lines would be more evident after baking, just like they did with my milk cookies. However, they are still great as they allow for a less smooth and more rustic surface, which in my opinion, looks much better.
Bake the tuna puff pastry half moons in a preheated static oven at 356°F for 20 minutes. Take them out and let them cool slightly before touching them. Enjoy! Paola
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