8 sheets of filo pastry
125 g butter, melted or partly reserved olive oil
2 med to large potatoes, peeled and chopped
¼ tsp salt
½ cup water
2 hard-boiled eggs, shelled
1 x 200 g can tuna in olive oil, drained
¼ cup finely snipped spring onion
1 tsp chopped capers
2 tsp chopped gherkin
Freshly ground black pepper to taste
onion seeds to garnish – optional
To make 12 larger pies, cut the filo sheets into thirds to make 24 strips.
Place the potatoes, salt and water into a saucepan and bring to boil. Reduce heat, cover and simmer until the potatoes are tender and dry.
Quarter the eggs and add to the potato. Roughly mash the potato and eggs. Add the tuna, 2 tablespoons of olive oil, spring onion, capers, pickles and black pepper and cool for 5 minutes.
Preheat the oven to 180°C.
Stack the sheets of filo pastry, fold in half lengthwise, unfold and cut on the fold line. Stack the cut pastry sections once again, fold in half lengthwise, unfold and cut once more to create 32 strips, 1/4 of the width of the whole sheet. Stack the strips.
Brush the first pastry strip with butter, cover with a second strip and brush again.
Place a tablespoon of filling about 2 cm away from the baseline. Fold over a 3 cm section of pastry to cover the filling at the edge. Lift and fold over the baseline to the left, to line up with the edge on the left side of the pastry strip. Then fold the triangle formed, forward, then towards the right and forward again. Continue until the triangle is formed. Repeat until all triangles are made.
Brush a large baking tray with butter or line with baking paper and brush with butter. Place the triangles neatly onto the baking tray with the longer sides facing each other to form a neat square on the baking tray. Brush the triangles with butter, sprinkle with seeds and bake about 15 minutes or until golden and crisp.
Cool a few minutes and serve.