Tuna, Tomato and Rice Triangles |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 18 |
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something for the lunch box. Ingredients:
1/2 cup basmati rice, rinsed |
1 tablespoon olive oil |
1 small brown onion, finely chopped |
1 garlic clove, crushed |
185 g tuna in vegetable oil, drained, flaked |
1/4 cup sun-dried tomato, finely chopped |
1/4 cup pouring cream |
1 egg, lightly beaten |
1 1/2 tablespoons dill, chopped |
18 sheets phyllo pastry |
125 g butter, melted |
Directions:
1. Cook rice, following absorption method on packet. Set aside to cool.
2. Preheat oven to 200°C Heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 to 4 minutes or until soft. Remove to a bowl. Add rice, tuna, semi-dried tomato, cream, egg and dill. Season with salt and pepper.
3. Place 1 pastry sheet on workbench. Brush with butter. Top with another pastry sheet and brush with butter. Repeat to form 3 layers. Cut pastry lengthways into thirds.
4. Spoon 1 heaped tablespoon tuna mixture onto short end of each pastry strip. Fold pastry over filling to form a triangle. Continue to fold triangle over itself, down length of pastry strip. Brush with butter. Place on a greased baking tray. Repeat with remaining pastry, butter and filling.
5. Bake triangles for 15 to 20 minutes or until pastry is golden. Set aside to cool.
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