I am in love with pastry. I devour phyllo (especially thick rustic village style.) I savour the way flaky pastry melts in my mouth. Comfort can be the only way to describe shortcrust pastry. But my favourite by far is puff pastry. I love the flaky and crispy texture combined with the overriding butter flavour. Originating in the Mediterranean basin, pastries have been filled with sweet and savoury offerings. Almost like an addiction I am drawn to the hearty and rustic flavours that commonly fill puff pastries here in Greece. But one can get tired of the familiar. Therefore the need to invent, and a desire for change, are the inspiration and motivating thrust behind this pastry. What we have here is a combination of a sofrito and tuna wrapped and rolled in puff pastry.
What you need:
- 2 sheets of puff pastry (you can make your own, or get it from the frozen section of your favourite supermarket)
- 4 tomatoes (grated)
- 2 tbsp tomato paste
- 1 onion (grated or finely chopped)
- 1 red pepper (finely chopped)
- 2 cloves of garlic (smashed)
- 1 tsp sweet smoked paprika
- Salt and pepper
- 1 can of tuna (packed in olive oil not flaked)
- 1 handful chopped parsley
- Olive oil for frying
How its done:
- Thaw your pastry and keep cool in the refrigerator.
- In a good sized frying pan place a generous amount of olive oil (if you have tuna packed in olive oil, use this oil.)
- Combine the garlic, red pepper, paprika, onion, tomato paste and grated tomatoes.
- Season well with salt and pepper.
- Gently simmer until all the flavours have melded. This should take 15-20 minutes.
- Add the tuna and simmer for another 10 minutes. The consistency should be like a thick paste.
- Remove from the heat, add the parsley and let completely cool (don’t skip this step.)
- Now you must decide what shape and size of pita you desire.
- I elected to make one large one. The instructions are for that, but if so desired you can cut strips and make whatever size you wish adapting the instructions accordingly.
- On a baking sheet, place the two sheets of pasty beside each other with a 1″ (2 cm) overlap.
- Using your hand, press on the seam to seal it.
- Take your cooled filling and evenly distribute the filling the length of the pita 2 inches (4 cm) from the edge.
- Fold the edge side onto the top of the filling and roll the pastry until you have a long tube of stuffed pastry.
- Now starting from one end gently coil the pita around itself until you have a nice circle.
- Place in a preheated 180C oven and bake for 30-40 min or until the pastry is puffy, golden and completely cooked in the centre.