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Tuna Cornish Pies

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Ingredients
  Piecrust mix 10 Ounce (1 Package)
  Toasted sesame seeds 2 Tablespoon
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Chopped onion 2 Tablespoon
  Butter/Margarine 1 Tablespoon
  Condensed cream of mushroom soup 10 1⁄2 Ounce (Undiluted, 1 Can)
  Chopped pecans 2 Tablespoon
  Lemon juice 1 Tablespoon
  Curry powder 1 Teaspoon
  Canned tuna fish 14 Ounce, drained, flaked (Two 7 Ounce Cans)
  Mushroom cream sauce 1⁄2 Cup (8 tbs)
Directions

Combine dry piecrust mix and sesame seeds.
Prepare according to package directions.
Roll into six 7-inch pastry circles.
Cook celery, green pepper, and onion in butter until crisp-tender, about 3 minutes.
Combine cooked vegetables, 1/2 cup soup (reserve remaining soup for sauce), pecans, lemon juice, and curry powder; blend.
Stir in tuna.
Place about 1/3 cup tuna mixture on each pastry circle; fold over and seal.
Slash tops to allow steam to escape.
Bake in preheated hot oven (425°F.) for 20 to 25 minutes, or until lightly browned.
Serve with Mushroom Cream Sauce.
Garnish with parsley and radish roses, as desired.
Makes 6 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Tuna
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

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