MINI PIES OF BOM PETISCO
120 g Bom Petisco tuna
100 g cream cheese
200 g spinach/chard
1 chopped garlic clove
1 tbsp. extra virgin olive oil
Ground black pepper
Fleur de sel
250 g puff pastry
Sauté the spinach in olive oil and garlic. Season with fleur de sel and reserve.
Add the Bom Petisco tuna in a bowl, the cream cheese and the sautéed spinach. Perfume with chopped parsley, lemon juice and black pepper.
Stretch the puff pastry and cut 12 circles of 12 centimeters diameter each, and 12 circles more of 7 centimeters.
Cover the tins with the bigger circles, stuff with a portion of filling and cover with small circles brushed with water. Close the mini pies by pressing the edges and brush it with egg yolk. Bake in an oven heated to 180°C for about 15 to 20 minutes, until the pies turn golden brown.
Serve with a grilled vegetables salad or a lettuce and herbs salad.