Pantry Staple Tuna Pastry Pockets with Romesco Style Sauce

I love to challenge myself to use up pantry ingredients versus a trip to the store. This recipe was born out of that endeavor and is so versatile I think I’d rather call it a concept or idea rather than a recipe.  You can adapt to use so many different things.  You’re using a pastry crust after all. That kind of lends itself to immediate success and this recipe has been given the thumbs up every time I’ve made it.  

SIMPLE PANTRY INGREDIENTS MAKE THESER ELEGANT PASTRY POCKETS COMPLIMENTS OF SOME FROZEN PUFF PASTRY

THE ROASTED RED PEPPER SAUCE IS A GREAT PARING WITH THESE POCKETS

The sauce pairs quite well with these tasty pastry pockets so I encourage you to give it a try since it takes only minutes to put together.  This is a super quick version of Romesco sauce.  It’s also crazy good pasta or grilled chicken.  Those roasted red peppers pack a punch of flavor.

THESE ARE ALL READY FOR THE OVEN. MY EVERYTHING BAGEL SEASONING IS SPRINKLED OVER THE TOP

Some of my favorite affiliate products used in thes recipe:

Pantry Staple Tuna Pastry Pockets

Makes 8 pastry pockets

1 box frozen puff pastry (2 sheets), thawed overnight in refrigerator
1 can tuna, drained very well
12 ounce jar roasted red peppers, drained well
1 handful kalamata or black olives, chopped
1 shallot or 1/4 small onion, diced
2 oz. goat cheese (optional)
1 lemon
salt & pepper to taste 
1 egg beaten with 1 teaspoon. water to make an egg wash (set aside for brushing pastry)
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1 Tablespoon olive oil
1/2 cup walnuts or almonds, toasted
1  handfuls parsley, chopped (optional)


2 tablespoons Everything bagel seasoning or sesame or poppy seeds for topping (optional)

In a large mixing bowl, combine tuna, 1 of the roasted red peppers, chopped,  olives, shallot, goat cheese and the zest of the lemon.  The addition of a handful of chopped parsley is also nice here.  Season with salt and pepper to taste.

Cut each pastry sheet into 4 equal squares and place a spoonful of tuna filling in the middle.  Wet the perimeters of the pastry squares gently with fingers to create a “glue”.  I keep a small bowl of water near for this purpose.  

I like to do this right on a parchment paper lined baking sheet,

Fold over to make a triangle and crimp edges with your fingers or a fork to seal well.  Brush with egg wash and sprinkle with everything bagel seasoning or seeds.  Cut a small slit in the top of each pocket.

Bake at 400 about 25 minutes until puffed and golden on top.  Serve with the “romesco” sauce.

"Romesco Sauce"

For the Romesco style sauce place in a small blender (I love my Ninja for this) the remaining roasted red peppers, juice of the lemon, walnuts, olive oil, a handful of parsley if using and about 1/2 t. salt.  Blitz until well combined.  This sauce is killer on pasta or grilled chicken as well.