Fagottini di sfoglia con Robiola Osella con olive nere e tonno


Finely chop the tuna and incorporate it into the Robiola Osella with Black Olives.
Unroll the pastry and cut into squares measuring 8 cm.
Place a level spoon of filling on each square, brush the edge with a little egg white and fold each square into a triangle.
Brush the surface with a little beaten egg yolk with a pinch of salt and pepper, and sprinkle with sesame seeds.
Bake in a preheated oven at 190 °C for 12-15 minutes.
Serve the parcels warm, with fresh salad leaves.