Tuna and Potato Puffers


This is affectionately known as puff pastry samosas, but I decided to give it a new name.  I have been making this forever and it is definitely a crowd pleaser.



  • 425g canned tuna in brine
  • 6 Ready rolled puff sheetsOLYMPUS DIGITAL CAMERA
  • 2 large potato peeled and diced into small cubes
  • 1 small brown onion diced finely
  • Handful fresh coriander
  • 3 Birdseye chilli – diced finely
  • 1 tsp turmeric
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1/2 tsp garam masalaOLYMPUS DIGITAL CAMERA
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tsp salt
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 1 tbsp lemon juice
  • 1 – 2 tbsp oil
  • 1/3 cup water


Take Puff pastry sheets out of the freezer to thaw.
Heat oil in a deep frying pan or wok.  Add mustard and cumin seeds to oil and fry for 30 seconds.  Added diced onion and chillies, and fry till onion softens. Add coriander stalks, garlic, ginger,turmeric, ground coriander and cumin. Fry for another minute, then add potatoes, and salt, give it a good mix add water and bring to boil  lower heat to medium, cover and cook for 7 – 10 mins  or until potatoes are tender.  Add garam masala and tuna to the potato mix and cook for another 7 mins. Mix through chopped fresh coriander leaves.  Allow tuna and potato mixture to cool.

Cut each pastry sheet into 9 squares.  Ensure that you keep the sheets covered with a damp cloth to prevent it from drying out. Place a teaspoon of mixture onto each square. Take two corners of the square and bring it together to form a triangle. Seal edges by pressing it together.

Brush each triangle with oil and bake in a hot oven 200 deg C  for 20 minutes until golden brown. Serve warm with mint chutney or whipped natural yoghurt.


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