Tuna Cornish Pies Recipe
Ingredients
| Mix package | 1 | |
| Sesame seeds | 2 Tablespoon, toasted | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Onion | 2 Tablespoon, chopped | |
| Butter/Margarine | 1 Tablespoon | |
| Soup | 1 Can (10oz), condensed | |
| Pecans | 2 Tablespoon, chopped | |
| Lemon juice | 1 Tablespoon | |
| Curry powder | 1 Teaspoon | |
| Tuna fish | 2 Can (10oz), drained, flaked | |
| Mushroom Cream Sauce | ||
Directions
Combine dry piecrust mix and sesame seeds.
Prepare according to package directions.
Roll into six 7-inch pastry circles.
Cook celery, green pepper, and onion in butter until crisp-tender, about 3 minutes.
Combine cooked vegetables, 1/2 cup soup (reserve remaining soup for sauce), pecans, lemon juice, and curry powder; blend.
Stir in tuna.
Place about 1/3 cup tuna mixture on each pastry circle; fold over and seal.
Slash tops to allow steam to escape.
Bake in preheated hot oven (425°F.) for 20 to 25 minutes, or until lightly browned.
Serve with Mushroom Cream Sauce.
Garnish with parsley and radish roses, as desired.
Makes 6 servings.
Prepare according to package directions.
Roll into six 7-inch pastry circles.
Cook celery, green pepper, and onion in butter until crisp-tender, about 3 minutes.
Combine cooked vegetables, 1/2 cup soup (reserve remaining soup for sauce), pecans, lemon juice, and curry powder; blend.
Stir in tuna.
Place about 1/3 cup tuna mixture on each pastry circle; fold over and seal.
Slash tops to allow steam to escape.
Bake in preheated hot oven (425°F.) for 20 to 25 minutes, or until lightly browned.
Serve with Mushroom Cream Sauce.
Garnish with parsley and radish roses, as desired.
Makes 6 servings.
Chef
