Growing up I would make the evening meal because my mother got home late from her job. In those days Catholics did not eat meat on Fridays and this was something I liked making. I am not sure where this recipe came from but it probably was from a ladies’ magazine. In the late 1950’s and through the 1960’s, food companies that were producing products that saved cook’s time and energy, would fill the ladies’ magazines with wonderful pictures of foods that used their products.
In researching this recipe I did not find this filling for tuna turnovers. Instead they were made with cheese and mayonnaise. They were a tuna melt made with biscuit dough. But this recipe uses less expensive ingredients in it’s filling. For years I used just the plain biscuits in a tube but now I prefer the flaky ones. The filling has vegetables and tuna in a cream white sauce. It is a small tuna pie.
They are actually good the next day or in a lunch. You can eat them hot or cold.
Tuna Hand Pies
- 1 tube jumble flaky biscuits (8 biscuits) or regular biscuits
- 5 ounce can tuna
- 1/3 cup diced onion
- 1/3 cup finely chopped celery
- 2 tablespoon margarine
- 2/3 cup frozen peas and carrots
- 3 tablespoons flour
- 2/3 cup milk
- 1 teaspoon dried parsley
- salt and pepper to taste
- 1 egg beaten with a tablespoon of water for egg wash
Preheat oven 375 degrees. Prepare a large baking sheet with vegetable spray.
In a small sauce pan saute onions and celery in margarine until tender. Add tuna, frozen peas and carrots to the saute and heat thoroughly. Combine milk, flour and parsley in a small bowl and mix. Add milk mixture to saute pan and stir until tuna mixture is thick. You want this to be very thick so the filling doesn’t run out of the pie when baking.
Roll the large flaky biscuits into 5 inch circles and the smaller ones into 4 inch circles. Moisten the edges with egg wash. Place a spoonful of filling in half of the circle. Fold over the other have like a turn over stretching the dough over the filling. Seal edges together. Place on cookie sheet and brush with egg wash. Sprinkle tops with paprika and parsley. Prick tops with fork or cut a small slit with knife to let the steam out.
If there is any filling left just thin it with milk and heat so it can be used as a sauce over the hand pies when serving.
Bake at 375 degrees for 18 to 21 minutes until they are golden.