Tuna Puff Pasties
Make sure as much oil as possible is drained from the tuna or it will seep through the pastry during cooking.
Serve these unusual pasties with crisp salad ingredients–sticks of carrot, celery and cucumber, or whole radishes and spring onions accompanied by a pot of mayonnaise. A plain green salad and sliced tomatoes packed in rigid containers make good additions.
Ingredients
- 14 oz canned tuna fish drained and flaked
- 1 tablespoon vegetable oil
- 1 onion finely chopped
- 3 hard-boiled eggs chopped
- 2 potatoes boiled and diced
- 3 tablespoons tomato ketchup
- 1 teaspoon dried mixed herbs
- grated zest of 1 lemon
- 2 eggs beaten
- 1 clove garlic optional
- dash of Worcestershire sauce optional
- salt and freshly ground black pepper
- 13 oz frozen puff pastry defrosted
Instructions
- Heat the oil in a frying-pan, add the onion and fry gently for 5 minutes until soft and lightly coloured. Transfer with a slotted spoon to a bowl.
- Add the tuna to the bowl together with the hard-boiled eggs, potatoes, tomato ketchup, herbs, lemon zest, half the beaten egg, garlic and Worcestershire sauce, if using. Season with salt and pepper to taste and mix well.
- Heat the oven to 220°C/425°F/Gas7.
- Roll out the pastry on a lightly floured surface to a 35 cm/14 inch square. Trim the edges straight, then cut the pastry in half. Cut each half in 3 crossways.
- Spoon a portion of the tuna and egg mixture on to the centre of each piece of pastry. Brush the edges of each piece of pastry with water, then draw up the 2 long sides to meet over the filling. Firmly seal the edges together and crimp. Press the short sides together to seal them,
- making a neat parcel. Repeat this process with the remaining pastry pieces.
- Place the 6 parcels on a dampened baking sheet and brush them with the remaining beaten egg. Bake in the oven for 15 - 20 minutes until the pastry is golden brown and the underside is dry. Carefully transfer to a wire rack and leave to cool.
Calories: 590 kcal
Carbohydrates: 46 g
Protein: 27 g
Fat: 33g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 173 mg
Sodium: 304 mg
Potassium: 633 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 1704 IU
Vitamin C: 25 mg
Calcium: 55 mg
Iron: 4 mg