Tomato and Tuna Stuffed Baked Pockets
These delightful baked pockets are perfect for your party spread. Filled with a savory mixture of tuna and featuring the exceptional quality of Spanish tuna, they're a true crowd-pleaser.
Ingrediënten
Yields approximately 40 delectable tapas
- 1 batch of Homemade Pocket Dough or pizza dough
- 2 tablespoons of high-quality olive oil
- 1 medium-sized onion finely chopped (about 2/3 cup)
- 3 cloves of garlic finely minced
- 1 medium green bell pepper finely diced (approximately 1 cup)
- 2 medium-sized tomatoes chopped (about 1 1/3 cups)
- 3 tablespoons of cooked peas
- 7 ounces of canned white or light meat tuna packed in oil or water, well-drained and flaked
- 1 large hard-boiled egg finely chopped
- A pinch of kosher or sea salt
- Freshly ground black pepper to taste
- 1 large egg lightly beaten
Instructies
- Start by preparing the pocket dough.
- Roll it out to a thin 1/8-inch thickness and use a 3-inch round cutter to create evenly sized rounds.
- Preheat your oven to 350°F.
- In a medium skillet, heat the olive oil over medium heat.
- Add the finely chopped onion, minced garlic, and diced green bell pepper.
- Cook and stir until the vegetables become tender and soften, which should take about 8 minutes.
- Stir in the chopped tomatoes, cooked peas, flaked tuna, and finely chopped hard-boiled egg.
- Continue to cook until the tomatoes are absorbed into the mixture.
- Allow the filling to cool.
- Place approximately 1 tablespoon of the filling in the center of each dough round.
- Pull up the sides and pinch to seal the pockets.
- Brush the tops with the beaten egg for a lovely golden finish.
- Arrange the prepared pockets on a lightly greased cookie sheet and bake in the preheated oven for about 15 minutes, or until they achieve a deep golden color.
Notes / Tips / Wine Advice:
Serve these mouthwatering pockets while they're hot or at room temperature.
Enjoy your homemade Tomato and Tuna Stuffed Baked Pockets as a delightful addition to your party menu!
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