Tuna and Red Pepper Pastry Parcels


I thought I’d try a variation of one of the most successful recipes on this blog Feta & Spinach Pastry Triangles. Say hello to these Tuna & Red Pepper Pastry Parcels!

These are also Borek – the Turkish version of Cornish Pastries or Empanadas 🙂 YUMYUM… they are just as good and ridiculously moorish. This is the second recipe that I have tried from my new recipe book Sesame and Spice; my newest addition to my cook book library which is currently my basis for a lot of the latest recipes.

I have to admit to one faux pas…. I must have still been asleep when I went to the supermarket because i picked up savoury short crust pastry when the recipe asked for filo / puff pastry! 🙁 Never-the-less  they are still very tasty. To be honest any pastry would do for me, pastry is one of my weaknesses.


If you want to learn how to make filo pastry yourself from scratch head over to my friend’s Ginger and Bread blog, where you can get a step to step guide on how to make it.


These little pastry parcels are a great snack as they can be eaten at room temperature. They were part of the cooking evening that I spent with my friend Sarah. We first baked this delicious blueberry cake and then continued making pastry parcels as the savoury option for our dinner.



Source:  Sesame & Spice: Baking from the East End to the Middle East By Anne Shooters

Tuna and Red Pepper Pastry Parcels
Prep time
Cook time
Total time
Recipe type: Pastry
Cuisine: Lebanese
Serves: 8
For the Filling
  • 6 tomatoes,
  • 1 tsp olive oil
  • 1 red pepper, diced,
  • 1 onion, finely chopped
  • 200 gr tuna in olive oil drained
  • 100 g pitted olives (optional)
  • 2 hard boiled eggs (chopped)
  • 1 small handful flat-leaf parsley chopped
  • 2 egg yolks
  • sesame seeds
  • salt and freshly ground pepper.
For the pastry
  • One pack of shop bought puff pastry
  1. Line a baking sheet with baking parchment.
  2. Preheat the oven to 200 degrees Celsius
  3. In a little saucepan; bring some water to boil and place the tomatoes in for a few seconds. Immediately place them in some cold water and the skinning should peal of easily. Remove the tomatoes seeds and dice the flesh. Set aside
  4. Heat the olive oil in a frying pan and cook the red pepper and onion together for about 10 minutes, until soft. Add the tomatoes and cook for a further 5 minutes over a medium heat, until the liquid evaporates.
  5. Allow to cool before adding the tuna, olives, hard-boiled eggs and parsley. Mix well, taste and season with salt and freshly ground black pepper.
  6. Roll out the pastry into a large rectangle.
  7. If you want to form them into triangles, cut them in squares. Or if you would like to achieve a half moon shape, like in the pictures, use a large pastry cutter (about 10 cm in diameter) to cut circles.
  8. Using your finger, rub the border of each pastry with a little egg yolk, then fold over and seal by pressing down with your finger or prongs of a fork. Add a teaspoon of cold water to the remaining egg yolk and brush over the Boereks. Sprinkle with sesame seeds.
  9. Bake for about 30 minutes until golden and crisp. Cool on a wire rack and eat at room temperature.


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