Tuna Fish, Spinaches & Emmental Salty Braid

Made with fresh spinaches from my parents' farm, canned tuna fish, delicous sauté slices of red onion and flavourful emmental cheese and wrapped in crescent roll doug this salty pastry is a versatile recipe can be served as a main dish [as was the case] or as an appetizer.

 Ingredients:

• 1 sheet of  puff pastry
• olive oil 
• fresh spinaches
• garlic 
• 2 cans of tuna fish
•  red onion 
• emmental cheese
• eggwash

Sauté the spinaces in olive oil, chopped garlic and salt and set aside. Drain the oil from canned tuna, sauté half of a sliced red onion  in olive oil and, after browned, add the tuna and let it cook a little. Prepare the pastry, put the filling of spinach and tuna in the middle and cover well with emmental cheese. Close the pastry strips and brush with egg and milk. Bring to a preheated oven at 200 ° until golden brown.

 Ingredientes:

• 1 folha de massa folhada
• azeite 
• espinafres frescos
• alho 
• 2 latas de atum
• cebola roxa
• queijo emmental
• eggwash 

Saltear os espinafres em azeite, alho picado e sal e reservar. Escorrer o óleo do atum enlatado, saltear meia cebola roxa às rodelas em azeite e, depois de alourar, juntar o atum e deixar cozinhar um pouco. Preparar a massa folhada, colocar o recheio de espinafres e atum no meio e cobrir bem com queijo emmental. Fechar as tiras de massa folhada e pincelar com ovo e leite. Levar ao forno pré aquecido a 200º até dourar.