fishy crisps

In my culinary repertoire there are three main dishes involving tuna... Tuna Thingy a la Yani, which was adapted from Ma's recipe, Toona Noodle Doo, which came off the back of a soup can label and Fishy Crisps, which was a recipe I was taught back in Home Ec in high school.

It's weird how stuff sticks in your memory... but I remember that we made it just before Easter, and when I brought the recipe home Ma and I ended up making it for Good Friday.

If I remember correctly the original recipe had cream instead of mayonnaise, but other than that it's pretty unchanged.

They're handy little parcels too... good hot or cold... perfect for picnics or a quick "grab and go" munchie attack.

I made this batch last night for dinner before the we went off to see Stormbreaker, since the movie started earlier than usual and I wanted something quick and easy to make. In addition to the twelve in the picture, I also did one "giant" one, basically just one piece of puff pastry folded over to make a long "loaf" and filled with the mix. While it wasn't great, it didn't come out half bad either.

I did make one major screw-up though... just as I as about to start putting together the last four parcels I realised I hadn't put any cheese in the mixture... d'oh... so I figured I could add a little cheese to the last four, grabbed the light mozzarella cheese (I haven't used mozzarella in these before and wanted to see how they came out with the cheese being all stringy and stuff) out of the fridge, opened it, only to discover that it had already started to go mouldy. And I only bought it on Saturday... URGH!

But, for the record, they work just as well without cheese.

Fishy Crisps

1 large can of tuna in brine
1 stick celery, finely chopped
1 onion, finely chopped
1 small tin sliced champignons (or a few fresh mushrooms, sliced)
a handful of grated cheese
enough mayonnaise to combine (I use Heinz Salad Cream)
4 sheets of frozen Puff Pastry

Allow puff pastry to thaw (but don't let it dry out).

Combine all other ingredients together in a bowl and mix thoroughly.

Cut each pastry sheet into four squares, then place approximately a tablespoon of mixture into centre of each square (be careful not to overload the square or it won't close up properly. Fold all four corners in towards the middle and upwards, to make a parcel, then pinch pastry together to seal (a little water or milk can help it stick to itself).

Cook in moderately hot oven (about 220ºC) for approx 20-25 mins.

Makes approximately 16.

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