Tuna and Egg Filo Pastries with Lemon Dip

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Ingredients for 10 servings
  • For the pastries
  • 125 g QimiQ Cream Base
  • 1 Egg yolk(s)
  • 150 g Tuna in oil, drained
  • 2 tbsp Lemon juice
  • Salt and pepper
  • 1 package Fresh filo pastry
  • 40 ml Olive oil
  • 4 Egg(s), hard boiled
  • 2 Spring onion(s), finely chopped
  • Cayenne pepper
  • For the lemon Qiminaise (optional)
  • 250 g Qiminaise
  • or
  • Homemade Qiminaise, Base Recipe (https://rdb.qimiq.com/en/recipes/3668)
  • 50 ml Lemon juice
  • 2 tbsp Chives, finely sliced
  • Salt and pepper
  • Cayenne pepper
Method
1.
Preheat the oven to 180 °C (conventional oven) and prepare the pastry according to the instructions on the package.
2.
For the pastries: mix together the QimiQ Sauce Base, egg yolks, tuna and lemon juice. Season with salt and pepper.
3.
Brush one sheet of pastry with oil. Halve lenghwise and place the two strips on top of each other. Repeat this procedure with the remaining sheets.
4.
Spread the filling onto each strip of pastry. Top with 1/2 hard boiled egg and sprinkle with spring onions and cayenne pepper.
5.
Carefully roll up the pastries. Seal well and brush with oil. Prick with a fork to allow steam to escape.
6.
Bake in the preheated oven for approx. 20 minutes (cover with tin foil to prevent burning if necessary).
7.
For the lemon dip: mix the ingredients together well and season to taste.