Egg and Tuna fish pastries

For 8 pieces
Preparation : 10 minutes
Cooking Time : 1 minute a piece

Ingredients :
10 branches of parsley
10 branches of coriander
250g of tuna fish
8 eggs
1 lemon
salt, pepper

Rinse, drain and then chop the parsley and coriander. Mix with the tuna fish, after draining the oil off. Heat vegetable oil in a pan. Place a teaspoon of ground tuna fish/herbs in the centre of a pastry sheet lying on a plate. Break an egg on top of the tuna. Salt and pepper. Fold one edge of the pastry sheet over the other to form a “turnover”. Slide the 'turnover' into the hot oil while delicately pulling it by the edges. After 30-40 seconds, turn it over with 2 wooden spatulas. After 20-30 seconds take it out of the pan and place it on absorbent paper. Serve hot. Accompany it with a slice of lemon.

Salmon and Mushroom Crescent Pastries

Serves 8
Preparation: 40 minutes
Cooking time 25 minutes

Ingredients :

10 pastry sheets
400g of filet of salmon
200g of button mushrooms
1 lemon
2 shallots
1 tablespoon of oil
1 teaspoon chopped chervil
2 teaspoons chopped parsley
1 leek
salt and pepper

Poach the salmon for 5 minutes and let cool. Clean the mushrooms by rinsing them carefully in water and lemon juice. Process (in blender) them along with the shallots. Brown them in hot oil in a pan for 15 minutes. Salt and Pepper. Add the cold salmon, chervil and parsley. Cut the leek into thin, quit long strips, that you boil for 2 minutes. Cover the dripping pan with greaseproof paper. Lay out 1 pastry sheet on a worktop. Fold the bottom in two. Place a soupspoon of filling on it. Raise the edges and pinch them together to form a petal-like fringe, and tie them with 2 strips of leek. Place these turnovers on the dripping pan. And put them in the oven at 175°c for 20 minutes. Serve hot.

Minced Meat Samoussa

Serves 4
Preparation : 15 minutes
Cooking time : 15 minutes

Ingredients :
4 pastry sheets
400 g of minced beef
2 lemons
l sprig of common parsley
1 sprig of coriander
3 white onions
2 cloves of garlic
3 eggs
1 pinch of cumin
2 tablespoons of olive oil
Vegetable oil
Salt, pepper

Brown the onions and chopped garlic lightly in the hot olive oil. Add the meat and the parsley and cook for 7 minutes. Salt and pepper. Add the eggs one by one to this mixture, stirring it for a few seconds. In a bowl, add the third onion cut in thin slices onto this filling, then the cumin and the snipped coriander. Place a little filling in the middle of each pastry sheet and fold the sheet in two to make little triangles. Fry each triangle for 2 minutes on each side in the vegetable oil. Drain on absorbent paper and serve hot, presenting the triangles on a plate surrounded by slices of lemon and a few coriander leaves.

Caramelised Apple Corolla

Serves 4
Preparation : 10 minutes
Cooking time : 15 minutes

Ingredients :
8 pastry sheets
4 apples
30 g of butter
8 teaspoons of brown sugar

Brush each pastry sheet with butter. Place them two by two in a greased ramekin and fold the edges over, pressing them into a decorative flower petal shape. Heat until golden brown in the oven at 180°c. Take them out carefully and let them cool. Peal the 4 apples and cut them into thin slices. Melt the butter in a pan with a low flame, add the brown sugar. Lay the apple slices in the pan, sprinkle with the remaining sugar. Let them caramelise. Place the caramelised apples, once cool, in each flower-shaped pastry sheet.