Stranger Foods

Tuna, caper and onion mini pies

Serves 12 | Prep 15 mins | Cook 35 mins

Blink and they’re gone: that’s what happens when you make these gorgeous mini pies. There’s something about the combination of flavours that makes them completely addictive, especially eaten hot, straight out of the oven.

Source: Foolproof Roasting Pan: 60 Effortless One-Pan Recipes Packed with Flavour

Ingredients

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Imperial

x0.5

200 g canned tuna in oil (drained weight)
50 g onion, finely chopped
20 g capers, rinsed, drained and finely chopped
½ red (bell) pepper, deseeded and finely chopped
100 g cream cheese
1 tsp smoked paprika
sea salt and freshly ground black pepper
2 sheets ready-rolled shortcrust pastry
1 egg, lightly beaten

Instructions

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Preheat the oven to 200°C and line a 30 × 20 × 5cm roasting pan with baking parchment.
Mix all the ingredients, except the pastry and egg, together in a bowl until completely combined. The cream cheese should bind everything together.
Using a plate or bowl as guide, cut twelve 6cm circles from the pastry sheets. Lightly brush the edges with a little of the beaten egg. Place equal quantities of the tuna mixture along the centre of each circle - a dessertspoonful is about right. Pick a circle up with your hands, fold it in half and gently press the edges together, then pleat, to seal. Repeat with the remaining pastry and filling, transferring to the roasting pan as you go. Brush the tops with the remaining beaten egg.
Bake for until beautifully golden. Eat the pies as soon as they are cool enough to do so safely.

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