Tuna Crackers with Pumpkin

In a large bowl, whisk together 200g all-purpose flour and 0.25 tsp salt. Create a well in the center.

Add 3 tbsp olive oil, 1 whole egg, and 3 tbsp cold water to the flour. Mix with a fork until shaggy dough forms.

Knead the dough on a clean surface for 3-4 minutes until smooth and elastic. Wrap in plastic and rest 15 minutes at room temperature.

Drain 200g tuna and flake with a fork into small pieces. Set aside.

Steam or roast 100g fresh pumpkin until tender, then puree until smooth. Allow to cool slightly.

Combine the flaked tuna with pumpkin puree, 1 tsp olive oil, and 0.25 tsp salt. Mix thoroughly until uniform. Set aside.

Preheat oven to 180C. Line a baking sheet with parchment paper.

On a lightly floured surface, roll the rested dough to 3mm thickness. Cut into 5cm rounds using a cutter or glass rim.

Place 1 tsp of the tuna-pumpkin filling in the center of each dough round. Fold the dough over the filling and crimp the edges firmly with a fork to seal.

Beat the remaining 1 egg. Brush each cracker generously with egg wash for a golden finish.

Arrange sealed crackers on the prepared baking sheet, spacing 3cm apart. Bake at 180C for 20-22 minutes until deeply golden and crispy at the edges.

Transfer to a wire rack and cool completely, about 10 minutes. Crackers will firm further as they cool.

Arrange the cooled crackers on a serving plate. Scatter 1 tbsp freshly chopped parsley over the top for a touch of verdant elegance.

Insert thermometer step: Check internal temperature of the tuna filling at the center of a cracker with a food thermometer. The filling must reach 63°C (145°F) to ensure any harmful bacteria in the tuna are destroyed. Undercooked tuna poses serious food safety risks, especially for high-risk populations.