Tuna Melt Hand Pies || @the.practical.kitchen

the.practical.kitchen Tuna Melt Hand Pies View my profile

Get App Roll your puff pastry sheet so it’s at least 16x16” square. Trim excess so you have straight edges. 1 @the.practical.kitchen on

Get App Divide dough sheet in half (two 8x16” rectangles) and chill one on a sheet pan in the fridge 2 @the.practical.kitchen on

Get App Divide remaining sheet in half so you have two 8x8” squares 3 @the.practical.kitchen on

Get App Use egg wash to divide one square of dough into quarters. Brush around edges with egg wash too. 4 @the.practical.kitchen on

Get App Spoon a small amount of tuna filling into each quadrant of dough; try not to get it on the egg wash 5 @the.practical.kitchen on

Get App Drape the other sheet of dough over the filling and gently press down around the tuna to seal shut 6 @the.practical.kitchen on

Get App Use a pastry wheel to cut the dough into fourths. Trim any excess or uneven edges. 7 @the.practical.kitchen on

Get App Use a fork to press around the edges to seal the dough tightly. Use pastry wheel to trim edges. 8 @the.practical.kitchen on

Get App Cut slit for steam in each pie. Freeze 30 mins. Then brush with egg wash, sprinkle w/salt. 9 @the.practical.kitchen on

Get App Repeat w/other sheet of dough. Bake 25-35 mins at 375F until golden brown and crisp on the bottom. 10 @the.practical.kitchen on

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