Monday, November 11, 2013

Tuna Strudels 香脆吞那魚卷


What comes to your mind when you think of an appetizer ? Savory, finger food, easy to prepare, may be crunchy, etc? This appetizer fits all of the above. I use honey mustard as a sauce to make it really appetizing. All the ingredients are store bought, which made it exceptionally easy to make. Not counting the time the fillo sheets need to defrost, it only takes 30-45 minutes from start to finish. A great party or potluck choice !





如果提到開胃小吃你會想起些什麼呢? 咸點、簡單容易做、香脆,等等? 這款小食肯定附合以上所有條件。酥皮可以買現成的,吞拿魚是用礶頭的,醬汁我選用了蜂蜜味的芥末,特別開胃,能夠刺激食慾。我只用了約半小時至四十五分鐘(不計將酥皮解凍的時間)便有得食了!

Ingredients to make 2 strudels:

10 pieces of fillo sheets, defrosted
1 can tuna, 7oz
2-3 tbsp honey mustard sauce
1 scallion, finely chopped
5 tbsp unsalted butter, melted (or use cooking spray)
1/4 cup dry bread crumbs



1)  Preheat oven to 400F. Line a baking sheet with parchment paper or Silpat.
2)  Drained water from tuna. Mix with honey mustard and scallion and set aside.
3)  Carefully unroll the fillo dough. Put one sheet on a flat surface and gently brush with butter. Sprinkle about 1-2 tsp bread crumbs. Put another sheet of fillo on top and repeat the process until you have 5 sheets piled up. (Put a lightly damp towel on the remaining fillo to keep it pliable)
4)  Spoon half of the tuna on the edge of the long side of the fillo. Roll the dough tightly around the tuna. Put it on the baking sheet with the seam side down. Repeat with the remaining ingredients.


5)  Brush the top of the strudels with butter. Using a sharp knife, score the strudels diagonally at about 1 1/2 inch intervals and bake for 12-15 minutes or until they are nicely golden. Slice along the scored lines and serve warm.


Notes:
1) This recipe can be easily doubled or tripled.
2)  Handle the fillo with care. They are very brittle. After defrosting overnight in the refrigerator, take it out to warm up to room temperature before using. It is recommended not to re-freeze the dough once it is defrosted.
3)  Tuna can be replaced by crab meat or other cooked fish or meat.



材料:

十張現成酥皮,已解凍
一罐吞那魚,七安士
二至三湯匙蜂蜜芥末醬
一條蔥,切幼
五湯匙牛油溶液 (或用噴霧油也可)
四份一杯麵包糠

預熱焗爐至華氏四百度,焗盤鋪上焗爐紙。吞那魚倒去多餘水份,加入蔥末及芥末醬攪勻。小心輕手將酥皮搌開,將一張平放台上,掃上牛油,灑上麵包糠,再鋪上另一張酥皮,如是者重覆四次,最後在第五張酥皮上放上一半吞那魚,然後卷起。用餘下的材料再卷另外一條。在放入焗爐前塗上牛油,用小刀在表面隔一寸半介一介,焗十二至十五分鐘至表面金黃色便可,然後在介過的地方切開便可食用。

注意事項:
這份量可以加倍做多些。這些酥皮很容易會弄破,要輕手處理。從冰箱取出然後可放雪櫃過夜解凍。其他已煮熟的魚或肉類也可代替吞那魚作為餡料。




2 comments:

  1. Hi Phoebe,
    I like the idea easy to bake and make for busy schedule around holiday.

    ReplyDelete
    Replies
    1. Yes, Pat. It is a good appetizer for Thanksgiving and Christmas dinners.

      Delete

LinkWithin

Related Posts Plugin for WordPress, Blogger...