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Cajun Po’Boy Pasties

March 19th, 2013 - Iain D Kemp
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If you enjoy Cajun Po’Boy Pasties then please check out this Iain Kemp Cooks recipe and video.

Ingredients: makes 20
• 5 small tins of tuna in brine
• 1 spring onion finely chopped
• cajun spices
• tomato purée
• finely chopped mixed garlic & parsley
• butter and oil
• thin rolled circles of short pastry
• 1 egg beaten for egg wash

Method:
• heat a wok or large frying pan/skillet
• add the butter and oil and melt
• add the onion and the garlic & parsley
• fry till soft
• add the tuna and mix well
• add the cajun spices to taste
• add the tomato purée
• mix well
• cook out into a stiff mixture
• reserve and cool
• lay the pre-cut circles of pastry onto a sheet of baking parchment
• form dessert spoonfuls of the cooled mixture and place on 1 ½ of the pastry
• make sure you leave a border to seal
• fold the pastry over and press to down to seal
• brush with egg wash
• transfer onto a lightly greased non-stick baking tray
• place in the bottom of a pre-heated oven at 200°C
• bake for approx. 10 minutes or until golden brown
• serve or cool on a cooling rack and store for later

Delicious hot or cold!

This entry was posted on Tuesday, March 19th, 2013 at 6:28 pm and is filed under Guest, Iain Kemp Cooks. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.


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