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Makes 18
Ingredients
1/2 cup basmati rice, rinsed
1 tablespoon olive oil
1 small brown onion, finely chopped
1 garlic clove, crushed
185g can tuna in oil, drained, flaked
1/4 cup semi-dried tomatoes, finely chopped
1/4 cup pouring cream
1 egg, lightly beaten
1 1/2 tablespoons dill, chopped
18 sheets filo pastry
125g butter, melted
Method
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.
Notes
To freeze: Wrap each triangle in plastic wrap. Place triangles in an airtight container. Freeze for up to 3 months. To thaw, remove from freezer the night before and unwrap. Place on a plate lined with paper towel and refrigerate. Transfer to lunch box in the morning.
Source
Super Food Ideas - February 2006, Page 22
Recipe by Kim Meredith
More Rice Recipes:
Spiced pork with sesame rice
Pork rice paper rolls
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Vanilla rice pudding with poached rhubarb
Little spanakopita with rice
Mediterranean tuna & rice bake
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