Delicious Puff Pastry Tuna Pie Recipes

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EASY WEEKNIGHT TUNA POT PIE



Easy Weeknight Tuna Pot Pie image

I made this recipe up one night on my commute home from work. It is fast, easy, and delicious! Makes great leftovers, too.

Provided by MISWOODS

Categories     Seafood     Fish     Tuna

Time 35m

Yield 8

Number Of Ingredients 7

2 tablespoons butter
1 small onion, diced
2 (5 ounce) cans tuna, drained
1 (10 ounce) package frozen mixed vegetables
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup shredded Cheddar cheese
1 (8 ounce) package refrigerated crescent rolls

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Melt the butter in a saucepan over medium heat. Add onions and cook until soft and translucent. Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes. Stir in the cream of mushroom soup. Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.
  • Unroll and separate the crescent rolls. Lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly. Bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes. Let the pie sit for 5 to 10 minutes before cutting and serving.

Nutrition Facts : Calories 265.6 calories, Carbohydrate 19.3 g, Cholesterol 26.1 mg, Fat 14.4 g, Fiber 1.5 g, Protein 14.1 g, SaturatedFat 5.8 g, Sodium 572.5 mg, Sugar 3 g

DELICIOUS PUFF PASTRY TUNA PIE



Delicious Puff Pastry Tuna Pie image

This tuna pie is marvelous because is very cheap and looks nice in your table, my husband really love it, it's perfect for a dinner party.

Provided by mayaneconi

Categories     Savory Pies

Time 1h

Yield 9 serving(s)

Number Of Ingredients 12

5 (6 ounce) cans tuna, open and dried
5 tomatoes, chopped
1/2 bunch parsley, chopped
1 head garlic, chopped
1 1/2 onions, chopped
8 ounces sour cream
9 ounces mozzarella cheese, sliced
1 lb puff pastry
1 1/2 tablespoons olive oil
1 tablespoon salt
1 egg
flour

Steps:

  • Preheat the oven to 350°F.
  • Put the olive oil in a casserole. Cook the onion and the garlic until are translucent. Add the parsley, cook until looks bright green. Add the tomatoes stir and add the salt. Cook until is dry. Add the tuna, stir and taste, put more salt if needed.
  • Flatten 1/2 of the puff pastry on a floured board, fill a 12 inch diameter glass pie pan.
  • Put in the tuna mix into the glass pie pan. Cover with the sour cream and the cheese.
  • Flatten the other half of the puff pastry, place pastry over top of tuna pie and tuck in the sides. With a fork make some holes. Glaze with the beaten egg.
  • Bake for 20 minute or until pastry has risen and is golden and crispy.

Nutrition Facts : Calories 608.3, Fat 38.4, SaturatedFat 13.4, Cholesterol 92.8, Sodium 1150.6, Carbohydrate 30.8, Fiber 2, Sugar 4.3, Protein 34.5

TUNA PUFF PIES



Tuna Puff Pies image

Crispy puff pastry easily shaped into cases and filled with tuna, spring onions, garlic, capers, dill and sour cream. Quantities are so easily varied in a recipe such as this one, so do add more or less sour cream, depending on how creamy you'd like your Tuna Puff Pies to be, and the appropriate amount of cayenne pepper if you want them to have some bite! Adapted from a recipe on the Simply Great Meals website.

Provided by bluemoon downunder

Categories     Lunch/Snacks

Time 33m

Yield 12 Tuna Puff Pies, 12 serving(s)

Number Of Ingredients 11

1 1/3 sheets frozen reduced-fat puff pastry, thawed
425 g tuna in brine
2 spring onions, finely chopped
2 garlic cloves, finely minced
1/4 cup capers
1 teaspoon dill
salt, to taste
fresh ground black pepper or cayenne pepper, to taste
1/2-1 cup low-fat sour cream
2 tablespoons parsley, finely chopped
1 teaspoon lemon zest, finely grated

Steps:

  • Drain the tuna and flake with a fork into chunky pieces.
  • Cut the whole pastry sheet into 9 squares of 8cm x 8cm, and the 1/3 of a sheet into 3 squares. Arrange each pastry square into a greased muffin pan.
  • Divide the tuna evenly between the 12 pastry cases, sprinkle evenly with spring onions, garlic, capers and dill; and add salt and fresh ground black pepper or cayenne pepper, to taste. Top each Tuna Puff Pie with a dollop of sour cream (YOU decide on the size of the dollop!) and sprinkle with parsley and lemon zest.
  • Bake in a preheated oven at 200°C for 18 minutes.

Nutrition Facts : Calories 86.2, Fat 4.2, SaturatedFat 1.3, Cholesterol 10.3, Sodium 215.3, Carbohydrate 1, Fiber 0.2, Sugar 0.1, Protein 10.8

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