Varied puff pastries (tuna, ground meat, smoked salmon)

Ingredients

• 3 feuilles Puff pastry (rectangular or round sheets depending on desired shape)
• 2 c. à soupe Olive oil (for cooking the onions and meat)
• 2 unités Yellow onions (thinly sliced, to caramelize)
• 200 g Plain cream cheese (for the tuna and salmon puff pastry)
• 1 c. à café Whole grain mustard (for the tuna puff pastry)
• 2 c. à soupe Fresh parsley (chopped, for the tuna and garnish)
• 1 boîte Canned tuna (in oil or water) (about 150 g, drained)
• 2 unités Eggs (egg yolks for glazing)
• 1 c. à soupe Milk (diluted with the egg yolk)
• 200 g Ground meat (beef or lamb) (defrosted)
• ½ unité Red bell pepper (cut into small dice)
• ½ unité Yellow bell pepper (cut into small dice)
• 1 unités Garlic clove (crushed)
• ¼ c. à café Ground coriander (about two pinches)
• ¼ c. à café Ground ginger (about two pinches)
• ¼ c. à café Ground turmeric (about two pinches)
• ¼ c. à café Ground black pepper (about two pinches)
• 2 c. à soupe Tomato purée (or tomato concentrate)
• 2 c. à soupe Fresh coriander (chopped, to add at the end of cooking)
• 100 g Mozzarella (grated or sliced)
• 150 g Quality smoked salmon (thinly sliced)
• 1 c. à café Sesame seeds (optional, for glazing)
• 30 g Emmental cheese (for final decoration (optional))

Instructions

1. Caramelize the onions

   Finely slice the two onions. Heat 1 tbsp olive oil in a pan over medium‑low heat, add the onions, lightly salt and cook 12‑15 minutes, stirring regularly until they are golden and slightly caramelized, without burning. Remove from heat and let cool completely.

   Time: PT15M

2. Prepare the tuna‑onion filling

   In a bowl, mix the cream cheese, whole grain mustard, chopped parsley, drained tuna and 2 tbsp cooled caramelized onions. Season with a pinch of salt if needed. Set aside.

   Time: PT5M

3. Prepare the spiced meat filling

   Heat 1 tbsp olive oil in the same pan over medium heat. Add the remaining sliced onion, the half red bell pepper and half yellow bell pepper diced, as well as the crushed garlic clove. Sauté 5 minutes. Add the ground meat, salt, break it up and cook 5 minutes more until well browned.

   Time: PT10M

4. Season the meat

   Sprinkle the cooked meat with ground coriander, ginger, turmeric and black pepper (about two pinches of each). Mix. Stir in the tomato purée and cook over medium‑high heat 3‑4 minutes to evaporate excess water. Add the chopped fresh coriander, then remove from heat.

   Time: PT5M

5. Prepare the salmon‑onion filling

   In a small bowl, mix the herbed cream cheese with the remaining 2 tbsp caramelized onions. Spread this mixture on the pastry before adding the sliced smoked salmon.

   Time: PT5M

6. Prepare the glaze and seeds

   Beat the two egg yolks with the milk until a homogeneous mixture forms. Set aside. If desired, prepare 1 tsp sesame seeds.

   Time: PT2M

7. Assemble the tuna puff pastry

   Unroll a rectangular puff pastry sheet. Spread the tuna filling over half of the pastry. Fold the other half over and gently press the edges with fingers or a fork. Cut into rectangles of the desired size (about 8 cm × 5 cm).

   Time: PT8M

8. Assemble the meat‑mozzarella puff pastry

   On a second pastry sheet, spread the spiced meat. Sprinkle with grated mozzarella. Fold the pastry, press the edges and cut into rectangular shapes similar to the first batch.

   Time: PT8M

9. Assemble the salmon‑crescent puff pastry

   Use a round puff pastry sheet. Spread the cheese‑herb‑onion mixture over the entire surface, place the smoked salmon slices, then roll the dough into a crescent (or triangle) shape. Cut into 12 equal triangles.

   Time: PT8M

10. Glaze and place on the tray

    Arrange all puff pastries on a baking sheet lined with parchment paper. Brush each piece with the egg glaze, then sprinkle sesame seeds if used.

    Time: PT5M

11. Bake

    Preheat the oven to 190 °C (fan‑assisted). Place the tray in the oven and bake 20‑25 minutes, until the puff pastries are golden and crispy.

    Time: PT25M

    Temperature: 190°C

12. Finish and serve

    After removing from the oven, let rest 2 minutes. Optionally garnish with a bit of grated Emmental and fresh parsley. Serve warm with a green salad or cherry tomatoes.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Puff pastry: shortcrust pastry
• Instead of Olive oil: sunflower oil
• Instead of Yellow onions: shallots
• Instead of Plain cream cheese: cream cheese
• Instead of Whole grain mustard: Dijon mustard
• Instead of Fresh parsley: chives
• Instead of Canned tuna (in oil or water): grilled fresh tuna
• Instead of Eggs: liquid egg yolk
• Instead of Milk: water
• Instead of Ground meat (beef or lamb): ground turkey
• Instead of Red bell pepper: green bell pepper
• Instead of Yellow bell pepper: orange bell pepper
• Instead of Garlic clove: garlic powder
• Instead of Ground coriander: cumin
• Instead of Ground ginger: fresh grated ginger
• Instead of Ground turmeric: saffron
• Instead of Ground black pepper: white pepper
• Instead of Tomato purée: tomato sauce
• Instead of Fresh coriander: flat-leaf parsley
• Instead of Mozzarella: grated cheese such as Emmental
• Instead of Quality smoked salmon: smoked trout
• Instead of Sesame seeds: poppy seeds
• Instead of Emmental cheese: gruyère

Equipment Needed

• Frying pan (20‑25 cm)
• Cutting board
• Chef's knife
• Mixing bowl(s)
• Measuring spoon
• Kitchen brush
• Baking sheet
• Parchment paper
• Oven (fan‑assisted)
• Cheese grater (optional)

Critical Steps — Do Not Skip

• Caramelize the onions without burning
• Keep the puff pastry well chilled before shaping
• Brush evenly with the glaze for a nice colour
• Bake until golden without overcooking

Chef Tips from the Video

• Use a high‑quality puff pastry with plenty of butter for ultra‑crispy layers.
• Add a pinch of sugar to the onions while caramelizing to intensify the colour.
• For a more refined taste, replace mozzarella with fresh goat cheese in the meat puff pastry.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days.

Freezer: Wrap individually and freeze up to 1 month.

Room temperature: Consume within 2 hours after cooking, otherwise refrigerate.

Make-Ahead Tips

• Caramelize the onions the day before and keep them refrigerated.
• Prepare the three fillings and keep them covered in the fridge before assembly.
• Keep the puff pastry cold until ready to use.