It's been a long time I wanted to test this little cocktail recipe seen, I do not know where to tell the truth. I like all results : simple, quick and tasty ! Great for summer snacks in the garden with fresh rosé wine... Look at me already rambling about the holidays that haven't even arrived yet…
Serves 30 mini pastries
- 100gr fresh cheese with herbs (Boursin type)
- 130grams of canned tuna in brine
- 1 puff pastry
- pine nuts
- salt, pepper
Pre-heat the oven to 180°C/Gas 4.
Drain tuna and mash in a bowl with the cream cheese with herbs. Add salt, pepper.
Roll out the puff pastry, cut out small circles with a cookie cutter and place on a sheet of parchment paper on baking tray.
Place a teaspoon of tuna mixture on each small circle of puff pastry. Then place a few pine nuts on top.
Bake at mid height at 180 degrees for 30 minutes until the mini-puffs are golden brown.
Let cool a few minutes before serving.
The mini-pastries can be prepared the day before and cooked on the day you'd like to serve them.