
Puff Pastry Cones with Tuna and Caper Rillettes
This is an aperitif bite that goes beyond the usual toast: a crisp pastry shell shaped in minutes around the cones, filled with a caper-spiked tuna mixture made while it bakes. Serve the cones warm or cold, as soon as they are filled.
- Total time
- 32 min
- Prep
- 15 min
- Cook
- 12 min
- Rest
- 5 min
Ingredients
Method
Set the oven to 190 °C (375 °F).
Using the Tupperware Cornets Party strip cutter, slice the pastry into strips and wrap each one snugly around a cone, pinching the seam and tip to seal.
Brush with the egg wash, scatter over the herbs or spices, then bake for around 12 minutes; leave to cool for 5 minutes before easing the pastry off the moulds.
Blitz the capers with the tuna, fold in the cream cheese, mayonnaise and pepper, and mix until smooth.
Tuck a chicory leaf into the base of each cone, then spoon in the tuna rillettes.







