Hack your way into cheesy, creamy, golden brown-crusted tuna pies! Make the tuna filling with ingredients that are most likely already available in your pantry. Then, encase it in puff pastry that bakes and fries into a delicious, flaky, golden brown crust. Check the frozen goods aisle at the grocery for pre-made, pre-rolled, frozen puff pastry.
2 tablespoons butter
2 tablespoons white onion, finely minced
2 tablespoons carrot, finely minced
1 tablespoon celery, finely minced
1 ¼ cup tuna flakes (about 2 155-gram cans)
¾ cup all-purpose cream
1 cup cheddar cheese, grated (about 150 grams)
Freshly cracked black peppercorns, to taste
20 pieces store-bought puff pastry, cut into 4-by-2-inch rectangles
1 egg beaten with 1 tablespoon water, for egg wash
Vegetable oil, for frying
1 Melt butter in a saucepan.
2 Saute white onions until translucent, about 1 minute. Add and sautè carrots until cooked, about 1 minute. Add and saute celery until cooked, about 1 minute.
3 Add the tuna and stir to break it down, about 1 minute. Add the cream and cook until smooth, about 1 minute. Add the cheese and cook until completely melted, about 1 minute. Season to taste with freshly cracked black peppercorns. Set aside and let cool completely.
4 Spread 1 heaping tablespoon of cooled filling onto 1 piece of puff pastry. Top with another piece of pastry and press down the edges of the pie with a fork so seal them. Brush the top with egg wash, repeat with the other 9 pies, and let set in the freezer for 10 minutes.
5 Heat vegetable oil in a frying pan. Fry the tuna pie until golden brown on both sides, about 1 minute per side. Drain on a cooling rack lined with paper towels and serve immediately. Alternatively, bake tuna pies in an oven set to 375°F for 30 minutes until golden brown.
