29Nov, 2023
Easy Tuna Puff Pastry 金枪鱼泡芙 – Eat What Tonight

I am quite a big fan of puff pastry, but I only fancy those with savoury fillings such as curry, otah or tuna. And this puff pastry is really simple to put together. Preparation takes less than 15 minutes with a simple 5 ingredients thingy. And you get freshly baked Tuna Puff Pastry that’s deliciously piping hot from the oven. 

And this is really versatile. Instead of tuna, you can literally replace it with anything you fancy too. Cook it with some savoury chicken fillings and it will make a chicken pie while curry chicken potatoes make it a good curry puff. 

It is really easy to work around too. Simply cut puff pastry, top with fillings, cover another sheet of puff pastry, egg wash and pop them into the oven. In 15 minutes’ time or slightly more of baking time, a lovely hue of perfectly golden brown pastry is to be served !

And to make it stand out from the commercially sold crowds, I added some hard boiled eggs to the tuna and upped its tastiness with more shallots, japanese mayonnaise and a slight twine of lemony taste. It all turns out to be brilliantly good !!

Other than fresh ingredients, I get my all my canned products, including this tuna mayonnaise from PurelyFresh online as well because that jolly well saved me from all the heavy lugging of groceries all the way from retail supermarkets. 

So get this incredibly fast and tastefully delicious Easy Tuna Puff Pastry done up from the comfort of your home today !

Enjoy !!

Easy Tuna Puff Pastry 金枪鱼泡芙


Recipe type: Snacks

Cuisine: Pastry

  • 1 sheet of ready-made / store bought puff pastry
  • 1 can tuna mayonnaise
  • 1 hard boiled egg, sliced
  • 2 shallots, minced
  • 1½ tbsp japanese mayonnaise
  • ½ tsp lemon juice



13Nov, 2023
Char Siew Pastry 叉烧酥 – Eat What Tonight

Hello all ! It’s been sometime since I last made any pastries of any sorts, so here’s one to keep the ball rolling again. And this time is a typical Chinese Dim Sum choice – the Char Siew Pastry which boosts of a crisp and flaky skin along with a sweet and luscious char siew filling. As with all other pastries, quite a fair bit of effort involved there but the end results is certainly rewarding.

To keep things simplified for easy starters, we used ready char siew for this but prepared the sauce for the filling and dough skin from scratch. In addition, we make do with a square shaped pastry this time as it’s the easiest shape to begin with and comes with minimal wastage.

It tastes as exact replicas of what we had from Dim Sum restaurants and after going through the process, it certainly seem to be less daunting as what’s originally perceived. Sharing the details here to keep a record of it and hopefully benefit anyone who will be keen to give this a shot !