Tuna Salad Turnovers
Recipe: #31560
March 02, 2019
Categories: Tuna, Eggs, Avocado Appetizers, Mothers Day, Oven Bake, more
"If you like tuna salad you will love this. Serve it when entertaining as a starter, or appetizer. It's also perfect to serve for lunch or for a light dinner with a side salad."
Ingredients
Nutritional
- Serving Size: 1 (573.5 g)
- Calories 1420.8
- Total Fat - 98.6 g
- Saturated Fat - 28.2 g
- Cholesterol - 930.1 mg
- Sodium - 1162.9 mg
- Total Carbohydrate - 80.5 g
- Dietary Fiber - 5.9 g
- Sugars - 3.7 g
- Protein - 53.1 g
- Calcium - 506 mg
- Iron - 8.6 mg
- Vitamin C - 9.9 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
In a medium bowl, stir together tuna, green onions, mayonnaise, eggs, pepper, and lemon juice. On a lightly floured board, roll half the pastry (1 sheet) into a 12-inch square. Refrigerate the remaining pastry, to keep it cold. Cut into four 6-inch squares. Spoon 2 tablespoons tuna mixture in the center of each square, top with 1 teaspoon tomato, a slice of avocado and 2 tablespoons of jack cheese.
Step 2
Brush edges of pastry with water. Fold one corner over to the opposite side, forming a triangle and enclosing the filling. Seal edges by pressing with tines of a fork.
Step 3
Repeat with remaining puff pastry. Brush tops of the triangles with as much egg glaze as needed to cover.
NOTE: The turnovers may be refrigerated, covered, over night or frozen. DO NOT defrost before baking.
Step 4
Place rack in bottom third of oven and preheat to 450-degrees.
Step 5
Place turnovers on a lightly greased rimmed baking sheet. Bake for 5-6 minutes, turn and bake 5 or 6 minutes more or until golden on each side. If frozen, bake for 25-30 minutes. Wrap in heavy foil to transport. Best served warm.
Tips
No special items needed.