recipe from Spain Recipes
1 tablespoon olive oil
5 tablespoons minced onion
6 oz canned tuna, packed in olive oil
4 oz goat cheese
3 oz pimento-stuffed olives, chopped
5 tablespoons toasted pine nuts
5 tablespoons capers, chopped
1 teaspoon paprika
Salt and pepper, to taste.
2 cloves garlic, peeled and minced
16 oz puff pastry, defrosted if frozen
Heat the olive oil in a skillet over medium heat. Add the onion and garlic and sautÃ© for about 5 minutes or until softened. Remove from the heat and set aside.
Using a fork, mash the tuna with the onion, garlic, goat cheese, pimento-stuffed olives, pine nuts, capers, paprika, salt, and pepper. Set aside.
On a floured surface, roll out the pastry to 1/8 inch thickness. Using a 3-inch cookie cutter, cut out as many dough circles as the dough will allow, rerolling the dough sheets if necessary. Cupping each dough round in your hand, spoon about 1 teaspoon of the filing into the center of each dough round, then brush the edges with a little water. fold the dough over the mixture to form a crescent. Pinch the edges of crescent to seal the dough closed. Use the back of a fork to further press the edges of the dough together.