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Tuna Turnovers

Course Appetizer, Snack
Keyword baking, pastry, tuna
Prep Time 30 minutes
Cook Time 30 minutes
Servings 18

Ingredients

Cheese Pastry

  • 1 3/4 cup flour
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 1/2 tsp dry mustard powder
  • 3/4 cup butter cold
  • 1/4 cup cheddar cheese grated
  • 6-8 Tbsp water cold

Tuna Filling

  • 1 can tuna in brine drained, 113g can
  • 1 green onion minced
  • 2 Tbsp parsley minced
  • 2 Tbsp celery minced
  • 3 Tbsp mayonnaise
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 3 Tbsp corn kernels frozen or canned

Finishing

  • 1 egg beaten
  • 1 tsp sesame seeds optional

Instructions

  • Preheat the oven to 400 F.

Pastry

  • In a large bowl, mix the flour with the salt, pepper, and mustard powder.
  • Using a pastry cutter or two knives, cut in the butter until the mixture resembles breadcrumbs. Mix in the grated cheese.
  • Sprinkle the water over the flour mixture, a little bit at a time, mixing gently. The dough should just be able to come together.
  • Turn the dough onto the counter and knead lightly.
  • Roll out the dough until it's just less than 1/4" thick.
  • Cut out 3" rounds, rerolling scraps and recutting as necessary. Set aside. You should have about 18 rounds.

Tuna Filling

  • In a medium bowl, mix all the tuna filling together.

To Assemble

  • Place about a teaspoon of tuna filling onto each pastry round.
  • With your finger and a bit of water, gently wet the edges of the pastry rounds. Fold the dough over to cover the tuna filling and press the edges together to seal. Pressing the tines of a fork around the edges of the pastries help seal the dough. Cut out decorative shapes with any leftover dough and place on top of the pastries.
  • Place the pastries on a lined baking sheet. Lightly brush the pastries with the beaten egg. Sprinkle with sesame seeds if desired.
  • Bake for 25-30 minutes, or until lightly browned. Remove from oven and let cool for about 10 minutes. Serve warm.