Ingredients
- 1 can (6 1/2 ounce) water-packed tuna ( good quality tuna packed in water, drained, don't use the yucky cheap stuff)
- 1 tablespoon green onions, chopped (using tops and bottoms)
- 1/4 cup mayonnaise
- 2 eggs (hard-boiled and chopped)
- Freshly ground black pepper, to taste
- 2 tablespoons lemon juice
- 1 package (1 pound) frozen puff pastry (defrosted until soft enough to roll, but still VERY COLD)
- 8 teaspoons tomato, chopped (1/2 medium tomato)
- 150 grams avocado (8 thin slices)
- 1 cup shredded jack cheese (about 4 ounces)
- 1 egg (beaten with 1 tablespoon water, for glaze)
How to Make
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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.
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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.
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Step 3: Repeat with remaining puff pastry. Brush tops of the triangles with as much egg glaze as needed to cover.
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NOTE: The turnovers may be refrigerated, covered, over night or frozen. DO NOT defrost before baking.
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Step 4: Place rack in bottom third of oven and preheat to 450-degrees.
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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.
We hope you enjoy this recipe!
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