Tuna, caper and onion mini pies

Tuna, caper and onion mini pies

By
From
Roasting Tray Magic
Makes
12
Cooking time
45 mins
Photographer
Faith Mason

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 make them completely addictive, especially eaten hot, straight out of the oven.

Ingredients

Quantity Ingredient
200g canned tuna in oil, (drained weight)
50g finely chopped onion
20g capers, rinsed, drained and finely chopped
1/2 red pepper, deseeded and finely chopped
100g cream cheese
1 teaspoon smoked paprika
sea salt
freshly ground black pepper
2 sheets ready-rolled shortcrust pastry, about 320g each
1 egg, lightly beaten

Method

  1. Preheat the oven to 200°C and line a 30 x 20 x 5-cm roasting tray with baking parchment.
  2. Mix all the ingredients, except the pastry and egg, together in a bowl until completely combined. The cream cheese should bind everything together.
  3. Using a plate or bowl as guide, cut twelve 6-cm 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 tray as you go. Brush the tops with the remaining beaten egg.
  4. Bake for 30–35 minutes until beautifully golden. Eat the pies as soon as they are cool enough to do so safely.
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