Simple to prepare and absolutely delicious, these little flaky tuna and carrot turnovers are perfect for a light meal accompanied by a salad, or for a dinner party appetizer. They are always a great success. I make them very often during the month of Ramadan to accompany the Moroccan harira or the Algerian chorba frik.
It’s also an excellent way to get children to eat carrots, gently.
Prepared with my quick homemade puff pastry, they offer a magnificent flaky texture. Of course, you can use store-bought puff pastry if you’re in a hurry. The baking technique is also essential to obtain well-browned turnovers, crispy on the outside and soft on the inside.
Table of Contents
Video recipe
Ingredients:
For about fifty mini turnovers (adjust quantities according to your needs)
NB: find the printable recipe card at the end of the article
Quick puff pastry :
(You can use store-bought puff pastry)
- 500 g all-purpose flour
- 250 g unsalted butter 82% fat or margarine or High-fat butter (84%) for puff pastry
- 1 tablespoon vinegar (optional)
- A teaspoon of salt
- 250 ml very cold water
The stuffing
Makes about fifty mini turnovers (what you see in the video) Divide by 2 or more for a smaller quantity
- 1 large onion
- 4 grated carrots
- salt, pepper, herbes de Provence or oregano
- 2 tablespoons olive oil
- 600 g of canned tuna once drained (2 cans of 400 g)
- 150 g grated edam cheese
For the egg wash
- egg yolk
- poppy seeds or sesame seeds
Preparation steps :
1. Preparing the quick puff pastry
You can prepare this dough in advance: it keeps for 2 to 3 days in the refrigerator, or freezes very well. Simply take it out the day before and let it thaw slowly in the refrigerator.
In a bowl, mix the flour, salt, vinegar, and butter cut into large pieces. Work lightly with your fingertips, then gather everything into a ball with a little very cold water.
Don’t try to fully incorporate the butter into the dough, that’s the whole secret!
Don’t knead the dough, and avoid adding too much water, just enough to bring it together.
If it’s warm, place the dough in the refrigerator between each turn of folding.
Roll out the ball into a long rectangle about 1 cm thick. Fold it in three by folding one side towards the center, then the other over it.
You have just completed a single turn.
Turn the dough a quarter turn so that the folds are always on the right. Repeat the operation twice to obtain three single turns in total (roll out, fold in three, turn).
2. Preparing the filling
Heat 2 tablespoons of olive oil in a pan. Add the coarsely chopped onion, then sauté over low heat.
Then incorporate the finely grated carrots. Season with salt and pepper and cook, stirring regularly, until the carrots are very tender.
Let it cool, then add the flaked tuna, grated cheese, and oregano.
Roll out the dough to a thickness of about 4 mm, not too thin. Cut out 8 cm circles using a cookie cutter or a glass. Place them on a tray, then put them in the refrigerator while you continue to cut out all the dough.
Place a small roll of filling in the center of each disc (about a heaping tablespoon).
Brush half of the circle with egg yolk, then close to form a turnover.
Gently score the top of the turnovers with a knife. This is optional, but it gives a nice finish.
Place the formed turnovers on a tray, and put them back in the refrigerator while you finish the others.
“You can crimp the edges of the turnovers for a neater finish (optional). Then place them on a baking sheet lined with parchment paper and chill in the refrigerator for 15 minutes to firm up the dough.
Preheat your oven to 180°C
Brush the turnovers with egg yolk and sprinkle them with poppy seeds. To better visualize the technique, don’t hesitate to watch the video.
Place a few drops of water on the baking sheet with your fingertips to create steam, then bake the turnovers until they are golden brown, about 25 minutes.
Once cooked and golden brown, place them on a wire rack. Serve them hot or let them cool if you want to store them.
Storage
Baked puff pastry turnovers can be stored for up to 3 days in the refrigerator in an airtight container. To reheat them, place them in a preheated oven at 180°C for a few minutes, uncovered, to regain a crispy puff pastry.
They can also be frozen, raw or cooked. For raw turnovers, freeze them flat on a tray, then transfer them to a freezer bag once hardened. For cooked turnovers, let them cool completely before freezing. Reheat them directly in the oven without thawing for the best result.
Savoury tuna and carrot turnovers
INGREDIENTS
Quick puff pastry :
- You can use store-bought puff pastry
- 500 g all-purpose flour
- 250 g unsalted butter 82% fat or margarine or High-fat butter 84% for puff pastry
- 1 tablespoon vinegar optional
- A teaspoon of salt
- 250 ml very cold water
The filling
- Makes about fifty mini turnovers. what you see in the video Divide by 2 or more for a smaller quantity
- 1 large onion
- 4 grated carrots
- salt pepper, herbes de Provence or oregano
- 2 tablespoons olive oil
- 600 g canned tuna once drained 2 cans of 400 g
- 150 g grated edam cheese
For the egg wash
- egg yolk
- poppy seeds or sesame seeds
PREPARATION
Preparing the quick puff pastry
- You can prepare this dough in advance: it keeps for 2 to 3 days in the refrigerator, or freezes very well. Simply take it out the day before and let it thaw slowly in the refrigerator.
- In a bowl, mix the flour, salt, vinegar, and butter cut into large pieces. Work lightly with your fingertips, then gather everything into a ball with a little very cold water.
- Don't try to fully incorporate the butter into the dough, that's the whole secret!
- Don't knead the dough, and avoid adding too much water, just enough to bring it together.
- If it's warm, place the dough in the refrigerator between each turn of folding.
- Roll out the ball into a long rectangle about 1 cm thick. Fold it in three by folding one side towards the center, then the other over it.
- You have just completed a single turn.
- Turn the dough a quarter turn so that the folds are always on the right. Repeat the operation twice to obtain three single turns in total (roll out, fold in three, turn).
Preparing the filling
- Heat 2 tablespoons of olive oil in a pan. Add the coarsely chopped onion, then sauté over low heat.
- Then incorporate the finely grated carrots. Season with salt and pepper and cook, stirring regularly, until the carrots are very tender.
- Let it cool, then add the flaked tuna, grated cheese, and oregano.
- Roll out the dough to a thickness of about 4 mm, not too thin. Cut out 8 cm circles using a cookie cutter or a glass. Place them on a tray, then put them in the refrigerator while you continue to cut out all the dough.
- Place a small roll of filling in the center of each disc (about a heaping tablespoon).
- Brush half of the circle with egg yolk, then close to form a turnover.
- Gently score the top of the turnovers with a knife. This is optional, but it gives a nice finish.
- Place the formed turnovers on a tray, and put them back in the refrigerator while you finish the others.
- "You can crimp the edges of the turnovers for a neater finish (optional). Then place them on a baking sheet lined with parchment paper and chill in the refrigerator for 15 minutes to firm up the dough.
- Preheat your oven to 180°C
- Brush the turnovers with egg yolk and sprinkle them with poppy seeds. To better visualize the technique, don't hesitate to watch the video.
- Place a few drops of water on the baking sheet with your fingertips to create steam, then bake the turnovers until they are golden brown, about 25 minutes.
- Once cooked and golden brown, place them on a wire rack. Serve them hot or let them cool if you want to store them.
Thank you for your visit and comments, see you soon for a new recipe!