Tuna, Tomato And Rice Triangles

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 18
• 1/2 cup basmati rice, rinsed
• 1 tablespoon olive oil
• 1 small brown onion, finely chopped
• 1 garlic clove, crushed
• 185 g tuna in vegetable oil, drained, flaked
• 1/4 cup sun-dried tomato, finely chopped
• 1/4 cup pouring cream
• 1 egg, lightly beaten
• 1 1/2 tablespoons dill, chopped
• 18 sheets phyllo pastry
• 125 g butter, melted

Recipe

• 1 cook rice, following absorption method on packet. set aside to cool.
• 2 preheat oven to 200°c heat oil in a non-stick frying pan over medium heat. add onion and garlic. cook, stirring, for 3 to 4 minutes or until soft. remove to a bowl. add rice, tuna, semi-dried tomato, cream, egg and dill. season with salt and pepper.
• 3 place 1 pastry sheet on workbench. brush with butter. top with another pastry sheet and brush with butter. repeat to form 3 layers. cut pastry lengthways into thirds.
• 4 spoon 1 heaped tablespoon tuna mixture onto short end of each pastry strip. fold pastry over filling to form a triangle. continue to fold triangle over itself, down length of pastry strip. brush with butter. place on a greased baking tray. repeat with remaining pastry, butter and filling.
• 5 bake triangles for 15 to 20 minutes or until pastry is golden. set aside to cool.