(makes 16 crackers)
Ingredients: for the filling
2 cans tuna in salt water (drained 119g each)
2 medium onions, diced
2 large potatoes, boiled and diced
30 ml oil
15 ml butter
2 large tomatoes, without peels, diced
5 ml sugar
2,5ml cayenne pepper
Salt and pepper
8 sheets phyllo pastry
Melted butter to brush the pastry
Chives to bind ends
Method for the filling:
1. Heat the oil and butter in a pan and sauté onions.
2. Add the potatoes, tomatoes, cayenne pepper, sugar and season to taste.
3. Add the tuna and heat through. Leave to cool
Method for the crackers:
1. Pre-heat the oven at 180°C. Brush a layer of phyllo pastry with butter. Cover with another sheet of pastry, and brush again with butter and cut into quarters.
2. Put some filling (60g) on each square and roll up into a cracker shape.
3. Secure the ends with string or chives. Brush each parcel with melted butter.
4. Place the cracker shaped phyllo pastry parcels on a lightly oiled baking tray and bake at 180°C for +- 10 minutes or until golden brown.
5. Serve with BBQ Sauce on a bed of greens.
GOCHUJUNG BBQ SAUCE:
250ml tomato sauce
80ml brown sugar
60g golden syrup
60g gochujung paste
60ml apple cider vinegar
10ml worchestershier sauce
10ml mustard powder
5g crushed garlic, panfry it
Pepper, fine
5g Cayenne pepper
3g smoked paprika
Method
1. Panfry crushed garlic
2. Add all the other ingredients.
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