Directions:
- Cook rice, following absorption method on packet. Set aside to cool.
- Preheat oven to 200°C Heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 to 4 minutes or until soft. Remove to a bowl. Add rice, tuna, semi-dried tomato, cream, egg and dill. Season with salt and pepper.
- Place 1 pastry sheet on workbench. Brush with butter. Top with another pastry sheet and brush with butter. Repeat to form 3 layers. Cut pastry lengthways into thirds.
- Spoon 1 heaped tablespoon tuna mixture onto short end of each pastry strip. Fold pastry over filling to form a triangle. Continue to fold triangle over itself, down length of pastry strip. Brush with butter. Place on a greased baking tray. Repeat with remaining pastry, butter and filling.
- Bake triangles for 15 to 20 minutes or until pastry is golden. Set aside to cool.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1256.18 Kcal (5259 kJ) | ||
| Calories from fat | 988.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 109.84g | 169% | |
|---|---|---|---|
| Cholesterol | 29.99mg | 10% | |
| Sodium | 32.82mg | 1% | |
| Potassium | 39.73mg | 1% | |
| Total Carbs | 39.63g | 13% | |
| Sugars | 36.59g | 146% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 13.48g | 27% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.8mg | 15% | |
| Calcium | 5.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 348.47 Kcal (1459 kJ) | ||
| Calories from fat | 274.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.47g | 169% | |
|---|---|---|---|
| Cholesterol | 8.32mg | 10% | |
| Sodium | 9.1mg | 1% | |
| Potassium | 11.02mg | 1% | |
| Total Carbs | 10.99g | 13% | |
| Sugars | 10.15g | 146% | |
| Dietary Fiber | 0.07g | 1% | |
| Protein | 3.74g | 27% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.8mg | 15% | |
| Calcium | 1.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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