Savory cookies filled with tuna and mascarpone cream, a delicious appetizer to bring to the table for the holidays and every occasion. I had wanted to make them for years and finally decided: I made the stuffed savory cookies and they are delicious!! A few days ago I was looking for new ideas to prepare Christmas appetizers to surprise, I made so many that it’s hard to find a new idea. While leafing through some old recipe books the savory shortcrust pastry recipe caught my eye, and I realized it was the right time to try it. Once I made the cookies I didn’t stop: I prepared a tasty filling with mascarpone, lemon juice and zest, salt, pepper and Nostromo Tuna Fillets in Olive Oil (jar) and used it to fill these delicious cookies. You won’t believe it: they disappeared in an instant and didn’t even make it to the table; I think these will be my most appreciated appetizer for Christmas!! Want to make them too? Follow me in the kitchen, you’ll see, this recipe will surprise you!!
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 11
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the stuffed savory cookies
- 1 1/4 cups all-purpose flour
- 7/8 cup fine durum wheat semolina
- 2/3 cup cold butter
- 1 teaspoon salt (level)
- 1/2 teaspoon baking powder
- 1 large egg
- 1 1/8 cups mascarpone
- 2 organic lemons (zest and juice)
- to taste salt
- to taste pepper
- 5.3 oz Nostromo Tuna Fillets in Olive Oil (jar)
- to taste pistachio crumbs
- to taste sesame seeds (black or white)
Tools
- Food processor
- Bowls
- Parchment paper
- Oven
- Cookie cutter
Steps to make the stuffed savory cookies
Start by preparing the shortcrust pastry. Put both flours into the bowl of a food processor, add the cold butter, the egg, the salt and the baking powder. Pulse until the mixture is just combined; it will only take a few seconds. Turn it out onto the work surface and form a compact dough ball.
With the help of a little flour, roll it out on the work surface to a thickness of about 0.2 in (0.5 cm). Using a 2 3/8 in (6 cm) cookie cutter, cut out discs, prick them with a fork and bake in a preheated oven at 392°F on the conventional (non-fan) setting for 10–15 minutes or until they are lightly golden. Rework the scraps to form more cookies.
Remove from the oven, let cool and place in the fridge for at least 30 minutes. These cookies are extremely crumbly and delicate and break easily; chilling them will make them easier to handle.
While the cookies cool, prepare the filling by mixing the mascarpone with the flaked tuna, the grated lemon zest and plenty of lemon juice (adjust to your taste), then season with salt and pepper.
Take the cookies and, very gently, spread an abundant tablespoon of the mixture on each one, level it, and place another cookie on top. Do not press; simply neaten the edges with the back of a teaspoon.
Spread some pistachio crumbs or sesame seeds on a plate and decorate the sides of the cookies, pressing the crumbs or seeds into the filling so they adhere.
Place in the fridge and let rest at least 1 hour before enjoying.
Store the cookies covered with plastic wrap in the fridge and consume within 48 hours.
You may have a few extra cookies with this quantity; given their delicacy it’s better to have a few more than a few less.
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