Description
These tuna puff pastry hand pies are warm, flaky, cheesy, and perfect for easy lunches, snacks, or quick dinners. Made with pantry ingredients and creamy tuna filling, they’re a simple favorite you’ll want on repeat.
Ingredients
Scale
- 2 puff pastry sheets, thawed and cold
- 2 cans tuna, drained
- 1/4 cup mayonnaise
- 1/4 cup celery, finely chopped
- 1/4 cup onion, finely chopped
- 1/2 teaspoon dried dill
- 1/2 teaspoon paprika
- 1/3 cup cherry tomatoes, chopped
- 3/4 cup cheddar cheese, shredded
- Salt and pepper, to taste
- 1 egg + 1 tablespoon water for egg wash (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl or food processor, mix tuna, mayo, onion, celery, dill, paprika, salt, and pepper.
- Add cheddar cheese and chopped tomatoes. Stir until combined.
- Roll out puff pastry sheets and cut into 8 equal rectangles or squares.
- Spoon the tuna mixture onto one side of each square.
- Fold over to form a triangle or rectangle. Press edges to seal and crimp with a fork.
- Cut a few small slits on top to vent steam.
- Freeze pies on a baking sheet for 30–40 minutes.
- Brush tops with egg wash if desired.
- Bake for 25–35 minutes until golden and puffed.
- Let cool slightly and serve warm or at room temperature.
Notes
To freeze ahead, assemble hand pies and freeze before baking. Store in airtight container and bake from frozen, adding 5–10 extra minutes. Feel free to swap in any melty cheese or herbs you love.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baked
- Cuisine: Family Friendly
Nutrition
- Serving Size: 1 pie
- Calories: 310
- Sugar: 1g
- Sodium: 440mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 55mg
