Aubergine and tuna cream cones

Preparation

Place the pastry for the pasties into metal cones, roll it around them, brush with beaten egg and sprinkle with sesame seeds, then place on a baking tray with the seam facing downwards.

Bake in the oven at 200°C for 12–15 minutes, or until golden brown. Leave to cool

Roast the aubergine in the oven at 200°C until tender, approximately 45 minutes. Leave to cool, then remove the skin. Mash the flesh with a fork until smooth, place in a bowl, add the cream cheese, finely chopped garlic, lemon juice, olive oil and tahini. Mix well and season with salt to taste. Transfer to a piping bag.

Fill the pastry tubes, place 1 teaspoon of pepper jam at the base, top up with the aubergine cream and garnish with sesame seeds, a few flakes of tuna and chives.