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Tuna & Quail Egg Sea Shell Pastries

This Tuna & Quail Egg Sea Shell Pastries recipe brings gentle layers of flaky dough filled with creamy tuna and tender quail eggs, creating a simple dish that feels special enough for Easy Fancy Lunch Ideas and relaxed gatherings.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 12 pastries
Course: Appetizer
Cuisine: Fusion
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Pastry
  • 1 sheet puff pastry thawed if frozen
Filling
  • 1 can tuna drained, packed in water
  • 6 quail eggs boiled and halved
  • 2 tbsp mayonnaise
  • 1 tsp lemon juice freshly squeezed
  • 1/4 tsp salt or to taste
  • 1/4 tsp black pepper or to taste

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl

Method
 

  1. Boil the quail eggs for 4 to 5 minutes. Cool and peel them. Cut each in half.
  2. Drain the tuna and mix it with mayonnaise, lemon juice, salt, and pepper in a bowl.
  3. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  4. Cut the puff pastry into small circles or sea shell shapes using a cutter.
  5. Place a spoonful of the tuna mixture onto each pastry cutout and top with a quail egg half.
  6. Cover with another pastry piece and seal the edges firmly using a fork.
  7. Bake for 12 to 14 minutes until puffed and golden.
  8. Let cool slightly and serve warm or chilled.

Notes

  • You can use preboiled quail eggs or prepare the filling in advance.
  • For extra flavor, add herbs or mustard to the tuna mix.