Tuna puff pastry

This was my recipe but I taught it to my hubby and he now makes it on the weekends for lunch. It's also a great recipe for a pre dinner bite. You can fill them with all sorts of things, sauteed spinach & feta with pine nuts and lots of pepper or cooked potatoes, peas sauteed with onion and curry (kind of like a samosa). You could even fill it simply with chevre, honey and a walnut or chicken and feta. So it's very versatile and very yummy!

My original recipe is:

Puff pastry (I get 5 square's in 1 pack, drozen)
1 tinned tuna (line pole fished = sustainable fishing)
1 onion, chopped
capers - as many as you like
feta or chevre cheese  - optional
2-4 sun-dried tomatoes
salt & pepper
drizzle of olive oil

1. Heat your oven, 180 C
2. Place frozen puff pastry on a plate to slightly defrost (I found whole wheat puff pastry, tastes the same and gives me peace of mind)
3. Pour off the water or oil from the tinned tuna, place the tuna in a bowl
4. Add the capers, onions and chopped sun-dried tomatoes along with salt & pepper, drizzle it with a little olive oil, to make it moist. Mix.
5. Crumble the cheese into the tuna mix.
6. Place the puff pastry flat and add a 1,5 spoon on tuna mix in the middle of the puff pastry and then fold it closed. Do the same for all the puff pastry. Make sure you close all the edges, so the cheese and juice's dont run out.
7. Place baking paper on your oven try and then put the tuna packages on it.
8. Leave in the oven for about 20-30min, the puff pastry needs to be hard on the bottom of each package and have a golden color on top.

Hope you like.