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(Serves 4, about 12 pieces)
Ingredients:
6 brick pastry sheets
1 can of plain tuna (about 150 g)
150 g of fresh cheese (goat, feta or ricotta)
10 cherry tomatoes cut into quarters
1 tablespoon of olive oil
1 teaspoon of mustard (optional)
1 teaspoon of oregano or herbs of Provence
A few fresh basil leaves for decoration
Salt and pepper to taste
Oil to brush the brick pastry sheets
Preparation steps:
Preparation of the filling:
Drain the tuna and crush it in a bowl with a fork.
Add the fresh cheese, mustard, olive oil and mix well.
Add the cherry tomato quarters (keep a few for decoration if desired).
Season with salt, pepper and oregano or herbes de Provence. Mix again.
Preparing the brick sheets:
Cut each brick sheet in half to obtain two semi-circles.
Fold a semi-circle in half lengthwise to form a strip.
Assembling the samosas:
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