Tuna Turnovers
Submitted by manda45
Homemade pastry pockets stuffed with canned tuna, mayo, Worcestershire sauce, and onion, baked until flaky and golden. These savory tuna turnovers are a filling, portable dinner or lunch the whole family will reach for.
YIELD
4 servingsPREP
25 minCOOK
20 minREADY
45 minThink of these as the homemade Hot Pocket’s sophisticated older cousin.
A simple shortening pastry gets rolled out, cut into squares, and loaded with a punchy filling of canned tuna mixed with mayo, Worcestershire sauce, and dried onion.
Fold, crimp the edges with a fork, and bake until the pastry puffs up golden and flaky.
They come out of the oven with that buttery, shatteringly crisp crust wrapped around a warm, savory tuna filling that’s just a little tangy from the Worcestershire.
Great for weeknight dinners, packed lunches, or handed to hungry kids on their way out the door.
Kitchen Tips
- Keep the shortening cold and work it into the flour quickly for the flakiest pastry
- Seal the edges firmly with fork tines so the filling doesn’t leak out during baking
- Drain the tuna well and blot it with paper towels so the pastry crisps instead of steaming from the inside
Ingredients
Directions
Make a pastry with flour, salt, and shortening.
Roll in a 12 inch square and cut in 4 squares.
Mix tuna, onion, worcestershire, mayonnaise, salt and pepper.
Spread on lower half of each square, fold top half over mixture and seal edges with tines of fork.
Bake on cookie sheet in 400℉ (200℃) for 20 minutes.
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