Tuna Cornish Pies
|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|
|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)|
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.