Spicy Tuna Pastry

Name: Spicy Tuna Pastry
Yield: 1
Ingredients: 1000.0g High Protein Flour; 50.0g Sugar; 20.0g Salt; 150.0g Cake Margarine; 500.0ml Cold Water; 500.0g Pastry Fat Shortening; 40.0g Oil, for frying; 20.0g Onions; 20.0g Garlic; 20.0g Red Pepper Slices; 50.0g Bango Kecap Manis 1.52kg; 5.0g Royco Bumbu Pelezat Rasa Ayam 1kg; 50.0ml Water; 175.0g Tuna Chunk; 35.0g Leeks

The tasteful of tuna mixed up with spicy red chili will give unusual new unique flavour. Make your customers hooked with the spicy taste.

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Making Puff Pastry

High Protein Flour 1000.0 g
Sugar 50.0 g
Salt 20.0 g
Cake Margarine 150.0 g
Cold Water 500.0 ml
Pastry Fat Shortening 500.0 g

Filling Process

Oil, for frying 40.0 g
Onions 20.0 g
Garlic 20.0 g
Red Pepper Slices 20.0 g
Bango Kecap Manis 1.52kg 50.0 g
Bango Kecap Manis 1.52kg

1 3 Points

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Per Piece RP45,600

Per Carton (6) RP273,600

Bango Kecap Manis 1.52kg added to cart

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Product not available.

List Price*
Royco Bumbu Pelezat Rasa Ayam 1kg 5.0 g
Royco Bumbu Pelezat Rasa Ayam 1kg

1 3 Points

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Per Piece RP38,700

Per Carton (6) RP232,200

Royco Bumbu Pelezat Rasa Ayam 1kg added to cart

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Product not available.

List Price*
Water 50.0 ml
Tuna Chunk 175.0 g
Leeks 35.0 g

Bakery & Pastry

Sides / Snacks

Margarine & Shortening

The tasteful of tuna mixed up with spicy red chili will give unusual new unique flavour. Make your customers hooked with the spicy taste.

...

Preparation

Making Puff Pastry
- Mix all the dry ingredients, then add the water, margarine stir 1/2 smooth.
- Round and the rest ± 10 minutes.
- Cut crosswise, put the pastry fat shortening in the middle (envelope seams) roll lengthwise, folding with a single crease, rotate 90°, then roll back to a single crease, rest ± 20 minutes.
- Perform as the above, five to 5 x single crease. Rest each + 2x crease for 20 minutes.
Filling Process
- Roll the puff pastry to a thickness of ± 2.5 mm, and cut to the size of 10x20 cm or adjust to taste.
- Prick the dough with salt so that puff pastry is not too fluffy.
- Put the stuffing in the middle, let stand ± 1 hour, then polish with egg and roasted and grilled to 200°C until cooked (or save it in the chiller for 1 day in advance, to get the maximum results).