Chutney Tuna Pupus Recipe
Chutney Tuna Pupus is something really worth making, trust me on that. If it is an impressive Appetizer that you require, then this dish is the answer. It is always prepared with a focus on Seafood. I am certain we both will agree that this Chutney Tuna Pupus is very scrumptious.
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
