Monday, April 28, 2008

Tuna Dinner Pastries


I knew Shane and I would like these tuna pocket pastries, but I didn't think Kat would even try them. What a surprise! She ate two of them!

The original recipe, called Tuna Pastry, is from Jonni McCoy's book Miserly Meals. She lists the cost at 22¢ per serving as of 2002. I used white albacore tuna (just 99¢ a can at Aldi) because I prefer it over chunk light tuna, added a couple tablespoons of Ranch dressing, and I used 1 cup of whole wheat flour for 1 cup of the white flour. Even at that, I estimate these to come to less than 70¢ per serving (2 pastries). I also have enough filling left over for a tuna sandwich for tomorrow's lunch.


Tuna Dinner Pastries

Filling:

2 6-ounce cans albacore tuna, drained
1/4 cup diced celery
2 Tablespoons mayonnaise
2 Tablespoons diced onion
1/4 cup shredded cheddar cheese
1 tablespoon lemon juice (or vinegar)
1 teaspoon dill weed
1/4 teaspoon pepper

Dough:

2 cups flour (I used 1 cup white, 1 cup whole wheat)
1 Tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup cold butter, cubed
3/4 cup milk

Mix all of the ingredients for the filling in a large mixing bowl. Set aside.

In bowl of food processor*, combine flour, baking powder, sugar and salt. With processor running, drop butter cubes in one at a time until well incorporated. With processor continuing to run, gradually pour in milk. Continue to process until dough forms a ball that cleans the sides of the bowl.

Roll dough out to a 1/4 inch thickness and cut into 16 to 20 circles, using 3-inch cookie cutter or rim of a glass. Place half of the rounds on an ungreased cookie sheet. Top each round with a mound of filling (I used a small ice cream scoop, about 1/8 cup or so). Top each tuna mound with another round of dough, pressing down lightly and crimping edges with fork to seal.

Bake at 350°F for 10-15 minutes, or until golden brown.

Makes 8 to 10 tuna pockets.

* If you don't have a food processor, combine dry ingredients, cut in butter with pastry blender, and stir milk in with a fork until dough forms.

9 comments:

Tug said...

You have no idea how much I wish we were neighbors - I would PAY you to make 'extra'. Yes, I could do it, but realisically, I know I won't.

*sigh*

Annie Jones said...

Tug: Didn't you say you were thinking about moving... LOL!

Tug said...

Annie, I thought about that when I was typing my comment! ;-) I just saw a sign for some type of kitchen/cooking store on my way to work - I'll have to check it out on the way home.

Annie Jones said...

Tug: The house across the street is going up for sale soon. You know, the one with the tacky pink flamingo in the front yard... ;)

Tug said...

Now all I need is a job there, and I'm set! ;-)

The pink flamingo would look wonderful in front of my lime green house - LOL.

Lisa said...

My son and I both would love this for dinner, but Hubby will not eat hot tuna.

Leanne said...

Now these sound good. I'll definitely be having a go with these.

Jenn @ Frugal Upstate said...

Annie, Thanks so much for linking to this for the "Frugal Food Series: Tuna". This recipe looks yummy. I've done the same sort of thing with my regular bread dough. . . but this dough recipe looks much easier. I'll have to try it soon.

Oh, and it's not to late to post an egg recipe-I'm leaving the Mr Linky open for a bit longer.

TJ said...

Sounds good! Unfortunately I also have a hubby that won't touch cooked tuna, but I'll keep it in mind for when he's not home.