Tuna Roll

Prep time- 5
Cooking Time- 30 minutes ish
Feeds- 8 no problem, and you can stretch for more.  I use 3 cans of tuna and a whole package of puff pastry and it makes about 14 average sized servings

Number of things that get dirty- 
bowl
fork
baking tray

Ingredients
3 cans of tuna
3 eggs
1 tsp onion soup mix
1 package puff pastry
breadcrumbs
mayo


mix tuna and mayo to your usual standard
add eggs and onion soup mix
add bread crumbs to bring it back to a spreadable consistency that will stay where put.


unroll puff pastry
spread tuna over section to be rolled.  Start about 2cm from the edge in order to give yourself a "lip" to tuck in.  In my rolls I like to aim for 3 full rotations, so I start with spreading about 20cm of tuna very very thinly.  I keep about 1cm away from the sides.
Roll the dough as tightly as you can until you just hit the non-tunafied section and it sticks closed.  pinch down the ends.  Carefully transfer to either lightly oiled (pamed) or parchment lined baking tray.  


You can egg wash the top with egg yolk and water if you want.  I never bother.  


Don't forget to punch holes along the centre of the top that go through to the centre (not all the way to the bottom!) so the middle will cook nicely.


bake at 180*C until golden brown and poofy.