Ingredients 1 brown onion
2 cups frozen peas
425g can of tuna
2 tbs curry powder
1 tsp cumin
1 tsp chilli powder
1 garlic clove
1/2 cup low fat cheddar cheese, grated
4 sheets frozen puff pastry
Preheat oven to 200°C.
Finely dice the onion and fry in a non stick frypan on high. Chop up the garlic clove and add to the pan. When the onion is soft, add the peas. Allow to cook thoroughly, adding water to help soften the peas.
When the peas are mushy, drain, then add the tuna, curry powder, cumin, chilli powder and half a cup of water. Stir through. Once the water has lessened, remove from the heat. Sprinkle over the cheese and allow to melt before mixing through. Season with salt.
Leave the mixture to cool for 10 minutes.
Cut the pastry sheets diagonally.
Spoon the mixture into the middle of each cut sheet. Flatten the mixture slightly along one half of the sheet, to facilitate the closing of the triangle.
Fold over one half of the triangle. Using your fingers, push the edges together to close the triangle. If sauce is seeping through, fold over the edge again.
Prepare two trays with baking paper. Place four triangles on each tray and put in the oven for 20 minutes, turning over after 10 minutes. Serve with a small side salad.