Tuna, Tomato and Rice Triangles

• 12 cup basmati rice, rinsed
• 1 tablespoon olive oil
• 1 small brown onion, finely chopped
• 1 garlic clove, crushed
• 185 g tuna in vegetable oil, drained, flaked
• 14 cup sun-dried tomato, finely chopped
• 14 cup pouring cream
• 1 egg, lightly beaten
• 1 12 tablespoons dill, chopped
• 18 sheets phyllo pastry
• 125 g butter, melted

1. Cook rice, following absorption method on packet.
2. Set aside to cool.
3. Preheat oven to 200C Heat oil in a non-stick frying pan over medium heat.
4. Add onion and garlic.
5. Cook, stirring, for 3 to 4 minutes or until soft.
6. Remove to a bowl.
7. Add rice, tuna, semi-dried tomato, cream, egg and dill.
8. Season with salt and pepper.
9. Place 1 pastry sheet on workbench.
10. Brush with butter.
11. Top with another pastry sheet and brush with butter.
12. Repeat to form 3 layers.
13. Cut pastry lengthways into thirds.
14. Spoon 1 heaped tablespoon tuna mixture onto short end of each pastry strip.
15. Fold pastry over filling to form a triangle.
16. Continue to fold triangle over itself, down length of pastry strip.
17. Brush with butter.
18. Place on a greased baking tray.
19. Repeat with remaining pastry, butter and filling.
20. Bake triangles for 15 to 20 minutes or until pastry is golden.
21. Set aside to cool.

basmati rice, olive oil, brown onion, garlic, tuna, tomato, pouring cream, egg, dill, pastry, butter

Taken from www.food.com/recipe/tuna-tomato-and-rice-triangles-282851 (may not work)