Vegan filo pastry filled with our vegan alternative to tuna
With the Veganz Tunno
Whether you’re a novice cook or a pro at the stove – these delicious filo pastries with Veganz Tunno are pretty special and, most importantly, quick and easy to make!
Now you’re probably wondering what exactly vegan filo pastry is… Filo pastry is similar to puff pastry or strudel dough, something you’re sure to have already come across on your culinary adventures. Filo pastry is especially well-known in Arab and Turkish cuisine and is often used as a base for gözleme, baklava, or börek. This thin dough – aka Yufka – is also used for making spring rolls, tarte flambée, or the Greek spinach pastry spanakopita. A true comfort-food allrounder.
The following recipe uses a ready-made dough but you can also make the dough yourself. Using only four ingredients – flour, oil, salt, and water – it comes together in a jiffy – That’s it!
The Veganz Tunno filling provides a hearty portion of seafood flavour. Not only does it taste delicious, but by using our vegan alternative to fish, you’ll also be helping to save lives and protect the ocean.
- 1 can Veganz Tunno
- 1 packet filo pastry (10 sheets)
- 2 tomatoes
- 1 onion, red
- 150 g crème fraîche (vegan)
- 1 tbsp sesame seeds
- olive oil
Everything ready? Let’s get started!
Take the filo pastry out of the refrigerator and set it aside. Preheat the oven to 200 °C.
Peel the red onion, halve it and cut it into thin strips. Dice the tomatoes. Heat 2 tbsp of olive oil in a pan, add the onions, and sauté for 5 minutes.
Combine the tunno, tomatoes, crème fraîche, and onions in a large bowl and season them with salt and pepper. Place 2 tbsp of the tunno filling at the bottom centre of each filo pastry sheet. Fold the left and right side of the pastry sheet towards the centre and roll it up.
Place the filo pastry rolls on a baking tray lined with parchment paper and brush them with olive oil. Sprinkle the pastries with sesame seeds and bake them in the oven for approx. 20-30 minutes until golden brown and crispy.
Allow them to cool slightly and serve. The filo pastries taste great warm or at room temperature.
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