The Munchies Blog

This is what I made for dinner tonight (I’m sorry there’s no picture; my flatmates came home just when dinner was done and we immediately started eating).

Red Rice and Tuna Baskets

• 3 sheets flaky pastry, frozen (they’re about 30×30cm here)
• 3 handful red thai rice (normal rice probably works just as well)
• 1 can tuna in spring water (185g)
• 1 onion
• 1 handful chives, cut into small pieces with a pair of scissors
• 2 handful grated cheese (I used colby, but cheddar or gouda would work as well)
• 2 large eggs

Take the pastry sheets out of the freezer and spread out on the kitchen bench to defrost. Cover with clean tea towels if you have a non-trustworthy cat. Pre-heat the oven to 200 C.

Grease a standard muffin tray with some butter.

Boil the rice in salted water until soft.

Chop the onion into small pieces and fry in a little bit of olive oil together with the tuna until the onions are soft.

Cut the pastry sheets into quarters and put each piece into one hole in the muffin tray so that it lines the walls. Some parts of the pastry, especially the corners, will stick out.
When the rice is done, drain it well and put it into a medium-sized bowl. Add the onion and tuna, the chives, the grated cheese and the eggs. Season with salt, black and white pepper and smoked paprika (I used La Chinata spicy).

Spoon the filling into the pastry baskets and bake for about 20 minutes or until the pastry starts to get brown and the filling looks set. Leave to cool for a few minutes before eating.

I’m quite happy with this food and I’m pretty sure this is what I’ll bring to the next potluck dinner.