Friday, 15 May 2020
For the tuna filling you need:
3 cans of tuna
1 red onion - finely chopped
50 grams of frozen or fresh garden peas
I tablespoon of tomato paste
2 tablespoons of olive oil
2 tablespoons of diced red and yellow peppers
3 hard boiled eggs
1 teaspoon of paprika
2 cloves of garlic - finely chopped
Handful of fresh coriander
Salt and pepper
Soften the onion in the oil - followed by the paprika, garlic, tuna, red/yellow peppers, peas, salt and pepper.
Once this is all mixed add the coriander and allow to cool.
Roll out your shortcrust pastry (frozen is fine) and use a
small/medium sized bowl to cut out pastry circle around 1cm thick.
Spoon some of the mixture into your pastry circle and add some hard boiled egg - don't be tempted to overload the pastry circles as they will be hard to 'close'.
Fold over the pastry circles to make a 'half moon' shape and seal the edges with a fork.
Paint the outside with beaten egg and place in a 180 degree oven for 14 to 20 minutes
Service with a nice salad - Watermelon and Feta Salad recipe to follow.