These Tuna Turnovers are little savoury stuffed pastries. They are great for breakfast, as part of an afternoon tea, or just a snack. The turnovers are delicious warm from the oven when the pastry is crisp and flaky, but they also are deliciuos at room temperature. Store them in the fridge for up to 3 days, or freeze them for up to 6 months. Thaw and then toast in a toaster oven to bring them back to delicious glory!
To make the Tuna Turnovers, you start with a cheesy biscuit pastry seasoned with a bit of dried mustard (which helps amplify the cheese flavour). The filling is a version of tuna salad, and it contains corn kernels just like they add in the UK. I like to add a bit of celery for flavour and crunch, and parsley and green onion for colour. You could also try adding different spices to vary the flavour a bit. For this batch, I used a mini cookie cutter of a triceratops to use up the remaining dough and decorate the pastries. Check out the cookie cutters at Bulk Barn or any other store that carries baking supplies.
These smell amazing as they bake!
Tuna Turnovers
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.
Check out some of our other teatime recipes:
- tea cakes and honey butter
- za’atar manakeesh
- akkawi manakeesh
- Butterkuchen
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