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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I'm not sure where I found this one but this is a great variation on a pastie, even hubby was impressed. Goes great with Curried Carrots Ingredients:
2 tablespoons butter |
1/2 cup spring onion, sliced |
2 teaspoons madras curry powder |
2 tablespoons flour |
1 pinch salt |
1 1/2 cups milk |
1/2 lemon, juice of |
2 tablespoons fruit chutney |
185 g canned tuna, drained & flaked |
2 tablespoons parsley, chopped |
2 sheets shortcrust pastry |
Directions:
1. Melt butter & cook shallots for a few mins, add flour, curry powder & salt & stir over heat 2-3 minutes Add milk & stir until boiling & thickened.
2. Stir in lemon juice, chutney, tuna & parsley until well mixed. Remove from heat & allow to cool.
3. Cut 8 x 14cm circles in pastry. Place filling on each circle, moisten edges with water, lift edges above filling and pinch well to seal.
4. Place on greased baking trays and bake at 180.C for approx 25-30 mins until hot & lightly browned.
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