Korneti punjeni tunjevinom – Tuna filled cones

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Za kornete punjene tunjevinom:

• 1 pakovanje lisnatog testa

• 1 veća konzerva tunjevine
• 1 glavice crnog luka
• 2 čena belog luka
• 50 gr kukuruza šećeca
• veza  peršuna
• 1 kašičice senfa
• 1 kašičice kečapa
• biber
• ½ kašičice origana
• malo soka od limuna

Kako napraviti kalup pogledajte OVDE.

Lisnato testo ostaviti da se odmrzne na sobnoj temperaturi. Pobrašniti podlogu a zatim razvući obe table na 0,5 cm i seći trakice širine 2 cm a dužine oko 40 cm. Sa jednom trakicom obmotati kalup preklapajući testo. Kalupe nije potrebno podmazivati.  Staviti u pleh obložen papirom za pečenje. Peći u zagrejanoj rerni na 200 °C. Pečene kornete skidati sa kalupa dok su još vrući.

Tunjevinu iscediti od viška masnoće. Peršun, crni  i beli luk sitno iseckati. U odgovarajućoj posudi sjediniti sve sastojke i dobro promešati. Fil sipati u poslastičarski špric sa većim nastavkom i uz pomoć njega puniti ohlađene kornete. Ukrasiti sa grančicom peršuna.

Tuna filled cones

It’s like ice cream, only for lunch!

Ingredients:

• 1 pack of puff pastry
• 1 bigger can of tuna
• 1 onion
• 2 garlic cloves
• 50g of corn
• Parsley
• 1 teaspoon of mustard
• 1 teaspoon of ketchup
• Pepper
• ½ teaspoon of oregano
• A bit of lemon juice

You can make your own cone molds, but you can also buy them.

Leave the puff pastry to defrost on room temperature. Cover a flat surface with flour and then stretch both blocks of puff pastry so that they are 0,5 cm wide and cut them into strips 2 cm wide and about 40 cm long. Cover the mold with one strip. You don’t need to grease the molds before doing that. Place them in a pan lined with baking paper. Bake at 200 degrees in a preheated oven. Remove the baked cones while they are still hot.

Drain the oil from the tuna and finely chop the parsley, garlic and onion.  Mix everything together in a bowl. Put the filling into a piping bag with a bigger opening and stuff the cooled cones. Decorate with a bit of parsley.

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