While Jalousie pastries typically feature sweet fillings, this Tuna Jalousie with Corn rendition takes a savoury turn. I’ve combined canned tuna with the sweetness of corn and the creamy richness of mayonnaise to create a delicious twist on this classic French pastry dish! Whether served hot or cold, it proves to be an ideal choice for a picnic delight.
Imagine the delightful pairing of tuna and corn, enhanced with the savory blend of cheese, mayonnaise, and a hint of red onion, all encased in layers of golden, crunchy puff pastry. Welcome to the world of our Tuna Jalousie with Corn!
This filling, a regular quick and tasty sandwich favorite (minus the grated cheese), sparked the idea of encasing it in puff pastry and baking it to perfection. Adding cheese to the mix not only enhances the melding of flavors but also brings a delightful ‘Pie-ness’ quality to the dish. The result? A truly delectable treat that even Rob and the kids couldn’t resist – it’s simply scrumptious! 😋
Crafting this Jalousie is a breeze, requiring only around 15 minutes of your time. The remainder is dedicated to letting it achieve those golden, crunchy layers in the oven. Not only is it an affordable meal, but it’s also kid-friendly and undeniably delicious!
This Jalousie is simplicity at its best – but undeniably GOOD!
Enjoy the Jalousie hot, warm, or even chilled. It’s perfect for lunchboxes, ideal for picnics, keeps well in the fridge for a few days, and can be frozen once cooled if desired.
What is a jalousie?
A Jalousie, a French pastry akin to a turnover or strudel, traditionally boasts a sweet filling and a distinctive rectangular shape. The pastry itself is light and flaky, featuring multiple slits on the top layer to allow steam to escape and showcase the delectable inner filling.
In this particular recipe, I adhere to the classic shape and slits but diverge from tradition by opting for a savoury filling rather than a sweet one. While this may not align with authenticity, I’m drawn to the unique design, appearance, and overall appeal of a savoury Jalousie.
How to make a tuna jalousie
Expert tips
- Canned Tuna Selection:
- Opt for tuna packed in oil or brine to add a rich and flavourful dimension to your Jalousie. For an extra kick, consider experimenting with chilli-infused tuna—a potential future culinary adventure!
- Draining Tuna and Corn:
- Thoroughly drain both tuna and corn to prevent excess moisture in the filling, which could result in a soggy pastry.
- Thawing the Puff Pastry:
- When thawing the puff pastry sheets, choose the refrigerator method. This not only minimises condensation, preserving the pastry’s texture, but also ensures a chilled and workable consistency.
- Seasoning the Filling:
- Season the tuna and corn mixture to taste, ensuring a well-balanced and flavourful filling.
- Crimping Edges Securely:
- Use a fork to crimp the edges securely, creating a well-sealed Jalousie. This helps prevent any filling from escaping during baking and ensures a tidy appearance.
- Egg Wash for Golden Finish:
- Brush the entire surface of the Jalousie with an egg yolk wash for a golden and shiny finish.
- Cooling Before Slicing:
- Allow the Tuna Jalousie to cool briefly before slicing.
Storage
- Refrigerating:
- Ensure the Tuna Jalousie has cooled to room temperature before refrigerating. Once cooled, store any leftovers in an airtight container or covered with plastic wrap. Use within 4 days.
- Freezing:
- If you want to store for a more extended period, consider freezing it. Wrap the entire Jalousie or individual slices tightly in plastic wrap and then in foil. Label and date for easy reference.
- Thawing from Freezer:
- When ready to enjoy, thaw the jalousie in the refrigerator overnight. Avoid thawing at room temperature.
- Reheat in Oven:
- To revive the flakiness and warmth, reheat in a 160C preheated oven.
- Avoid Microwaving:
- Avoid reheating in the microwave, as it can make the pastry soggy.
Tuna Jalousie with Corn
Ingredients
- 425g can tuna in springwater, brine or oil, drained
- 300g can corn kernels, drained
- 1 small red onion, finely diced
- 1 cup grated tasty cheese
- ⅔ cup good quality whole egg mayonnaise
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- 2 sheets frozen puff pastry, partially thawed (See Notes)
- 1 egg yolk, lightly beaten (See Notes)
- 2 teaspoons sesame seeds (optional)
TO SERVE
- Mixed green salad
Instructions
- Preheat oven to 200C (180C fan forced) and line a large baking tray with baking paper. Place tuna, corn, red onion, cheese, mayonnaise, parsley and salt and pepper in a bowl. Stir until throughly combined. Taste and adjust with salt and pepper if required.
- Cut each pastry sheet in half and place two of the halves onto the prepared tray. Spread each half with the tuna mixture leaving a 2cm boarder all round. Using a little egg wash, brush around the edges.
- With remaining pastry sheets, cut slits, at 1.5cm intervals along the short length of the pastry from one side to the other, but making sure you leave a 2cm boarder, uncut, on each of the 4 sides. Carefully lift each cut sheet and place on top of the tuna and gently stretch over the top and to the sides to cover. Crimp the edges with a fork to seal.
- Brush top of pastry with remaining egg wash and sprinkle with sesame seeds, if using. Bake in the oven for 30-35 minutes or until golden brown. To serve, cut in half or into slices and serve with salad.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless spe - PUFF PASTRY
Have your puff pastry sheets partially to almost thawed but not warm on the bench. You don’t want them to soft and unworkable. I usually thaw mine in the fridge. Helps with less condensation and keeps them chilled and easy to work with. - EGG WASH
I prefer to use just the egg yolk for washing. It gives a much darker golden colour to the pastry but you can use the whole egg if preferred.
You may also enjoy
- Mini Prosciutto & Pesto Croissants
- Chicken & Camembert Pies
- Savoury Cheese Crescent
- Salmon & Potato Cakes with Lemon Aioli Mayonnaise
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