Tuna Turnovers (Tuna Pie)

PREP TIME: 10 MINUTES

BAKE TIME: 30 MINUTES

SERVES: 6-8



INGREDIENTS

For pie crust

3 cups soft flour

200g margarine

1 tsp baking powder

1 tsp black pepper

1 tsp nutmeg

1 egg

75g milk

tsp Salt



For filling

2 cans of tuna chunks , oil drained.

1 large carrot, diced.

1 small red onion, diced.

3 scotch bonnet pepper, chopped.

3 cloves of garlic, minced.

1 tsp black pepper

cup green peas

tsp salt



For glazing & topping

1 Egg, for egg wash

1 tbsp poppy seeds



DIRECTION

Pre-heat oven at 180c.
Mix tuna , green peas, carrot, onion, scotch bonnet pepper, garlic, black pepper, salt together and set aside.
Mix flour , black pepper, baking powder, nutmeg and salt together.
Rub in the margarine into a breadcrumb mixture.
Add egg, milk and mix into a smooth dough.
Flour a flat surface and rolling pin, place the dough on and roll into an inch thick layer.
Cut out the dough into any shape of your choice.
Brush the edges of the cut pastry with egg wash and fill one side of the pastry with two spoonful of the tuna mixture.
Then turn the other side over to cover the tuna, use a fork to press down the edges so it Seals the dough and continue the process with the rest of the dough.
Line a baking tray with parchment paper and place the pie on.
Bake at 180c for 15 minutes, take out from the oven and brush the top of the pie with egg wash, sprinkle with poppy seeds and place them back in the oven for another 10 minutes.
Take out from the oven and serve