Roll your puff pastry sheet so it’s at least 16x16” square. Trim excess so you have straight edges.
1
Divide dough sheet in half (two 8x16” rectangles) and chill one on a sheet pan in the fridge
2
Divide remaining sheet in half so you have two 8x8” squares
3
Use egg wash to divide one square of dough into quarters. Brush around edges with egg wash too.
4
Spoon a small amount of tuna filling into each quadrant of dough; try not to get it on the egg wash
5
Drape the other sheet of dough over the filling and gently press down around the tuna to seal shut
6
Use a pastry wheel to cut the dough into fourths. Trim any excess or uneven edges.
7
Use a fork to press around the edges to seal the dough tightly. Use pastry wheel to trim edges.
8
Cut slit for steam in each pie. Freeze 30 mins. Then brush with egg wash, sprinkle w/salt.
9
Repeat w/other sheet of dough. Bake 25-35 mins at 375F until golden brown and crisp on the bottom.
10
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