Spicy Tuna and Cheese Parcels

In a saute pan, heat up the olive oil and add in the sliced onions. Sprinkle a little salt on top of the onions, and cook until they turn golden brown.

Then, throw in the cherry tomatoes, and cook for a further 2 minutes. Then, throw in Emborg Garden Peas and season with salt and pepper.

Turn the heat down to low, and add in the flour. Stir through and cook until the mixture turns into clumps. Cook for 1 minute.

Then add in 1 tablespoon of Emborg Full Cream Milk, stir through until combined. Repeat with again with another tablespoon of milk.

Cook again, then repeat until all the onion mixture turns into a thick, creamy consistency. Cook until it starts to bubble.

Then remove from the heat.

Drain and flake the canned tuna, and mix it into the filling. Set aside on a plate to cool down.

Meanwhile, preheat your oven to 200°C. Line a baking tray with parchment paper.

Using one puff pastry sheet at a time, cut it in half, then half the other way, to form 4 squares. Spoon 1 tablespoon of the filling in the centre of the each square. Top each square with 1 tablespoon Emborg Shredded Mozzarella.

Using a pastry brush, dip into the egg wash, and glaze 3 sides of each square. Fold over, to create a rectangle. Crimp each parcel with a fork, to create a decorative pattern. Then slit a few air pockets with a small knife.

Egg wash the tops of each parcel. Cover with Emborg Shredded Cheddar Topping and add a light sprinkle of black sesame seeds for decoration.

Bake them for 20 – 22 minutes, or until golden brown.