Chutney Tuna Pupus Recipe
Ingredients
1 7-oz. can tuna, drained
3/4 cup mango chutney, finely chopped
1/4 cup green pepper, finely chopped
1/4 cup onion, minced
2/3 cup mayonnaise
Pastry for three 9-inch pie shells
1 egg, slightly beaten
Directions
Flake tuna with a fork and combine with chutney, green pepper, onions, and mayonnaise.
Roll pastry to 1/8 inch thickness and cut into 2 1/2-inch squares.
Place 1 tsp of tuna mixture in the center of each pastry square.
Fold opposite corners together to form a triangle, pinching the edges together and sealing with the beaten egg.
Cut small vents in top of pastry, brush with egg.
Bake at 500°F for 8 to 10 minutes.
These pupus may be made a week ahead, stored in the freezer and baked, unthawed, just before serving
Roll pastry to 1/8 inch thickness and cut into 2 1/2-inch squares.
Place 1 tsp of tuna mixture in the center of each pastry square.
Fold opposite corners together to form a triangle, pinching the edges together and sealing with the beaten egg.
Cut small vents in top of pastry, brush with egg.
Bake at 500°F for 8 to 10 minutes.
These pupus may be made a week ahead, stored in the freezer and baked, unthawed, just before serving
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