Tuna Pasties
photo by I'mPat
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
8 pasties
ingredients
- 2 tablespoons butter
- 1⁄2 cup spring onion, sliced
- 2 teaspoons Madras curry powder
- 2 tablespoons flour
- 1 pinch salt
- 1 1⁄2 cups milk
- 1⁄2 lemon, juice of
- 2 tablespoons fruit chutney
- 185 g canned tuna, drained & flaked
- 2 tablespoons parsley, chopped
- 2 sheets shortcrust pastry
directions
- Melt butter & cook shallots for a few mins, add flour, curry powder & salt & stir over heat 2-3 minutes Add milk & stir until boiling & thickened.
- Stir in lemon juice, chutney, tuna & parsley until well mixed. Remove from heat & allow to cool.
- Cut 8 x 14cm circles in pastry. Place filling on each circle, moisten edges with water, lift edges above filling and pinch well to seal.
- Place on greased baking trays and bake at 180.C for approx 25-30 mins until hot & lightly browned.
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Reviews
-
This was great and thoroughly enjoyed. I scaled it back to 4 pasties and I also used red salmon instead of tuna and a mango chutney. My pastry sheets must be a little small and I could only do 10cm circles and only used up half the mix so pulled another sheet of pastry out to defrost while the first cooked at 175C fan forced and took 25 minutes. With the second lot I made them even smaller and got 6 which finished off the mix but overfilled 2 and they burst open but actually looked quite good (like little boats). The second ones I egg washed and they turned out a nicer colour. I would even just make the filling and serve over rice, it is delicious. Thank you **Mandy**, made for Went to Market.
Tweaks
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This was great and thoroughly enjoyed. I scaled it back to 4 pasties and I also used red salmon instead of tuna and a mango chutney. My pastry sheets must be a little small and I could only do 10cm circles and only used up half the mix so pulled another sheet of pastry out to defrost while the first cooked at 175C fan forced and took 25 minutes. With the second lot I made them even smaller and got 6 which finished off the mix but overfilled 2 and they burst open but actually looked quite good (like little boats). The second ones I egg washed and they turned out a nicer colour. I would even just make the filling and serve over rice, it is delicious. Thank you **Mandy**, made for Went to Market.
RECIPE SUBMITTED BY
Melbourne I live on a 5 acre property in the Dandenong Ranges Victoria, Australia, having moved from the burbs when I became pregnant with my now 15 year old daughter Alyssa.
Once my daughter was born I became a stay at home mum as I couldn't bear the thought of putting her in daycare. She is the light of my life, I never imagined myself as a mum when younger but now wouldn't have it any other way. Alyssa was made a big sister on the 19th April 2010 when our cheeky little boy Blake was born. I love cooking and experimenting with new recipes so quickly become addicted to Zaar as it was previously known & still use it regularly. In addition to being my kids taxi :lol: I also spend my time, reading, gardening and of course shopping. I'm lucky enough that we have the space & so love growing our own fruits, vegies & herbs, this also means we have plenty of room for animals & at the moment have 2 dogs, Max, a Jackshund who's 6, Fletcher, a Kelpie who's 4, 6 cats Snowpea, Fergus, Ginger, Tango, Annie & Cookie, 4 chooks & 2 Ducks.
As well as our pets, we also have a lot of native animals around our area, we have kangaroos, wombats, echidna's, possums as well as rosella's, galah's & Cockatoo's hence the name of where I live..