Name: Tuna and feta turnovers
Cook time: 60 min
Total time: 60 min
Yield: 16
Ingredients: Tuna and fetta turnovers; 425 gram can tuna in oil; 100 gram ricotta cheese; 100 gram fetta cheese, crumbled; 50 gram sun-dried tomatoes, sliced thinly; 2 teaspoon baby capers, drained; 2 tablespoon fresh flat-leaf parsley, finely chopped; 2 tablespoon pine nuts, toasted; 1 tablespoon lemon juice; 4 sheets ready-rolled puff pastry, thawed; 2 tablespoon milk

Tuna and feta turnovers

Tasty tuna and feta turnovers make a great light lunch or after-school snack, and are perfect for popping in a lunch-box the next day. Easy, affordable and delicious food.

Serves 16

Cook

Ingredients

Tuna and fetta turnovers

425 gram can tuna in oil

100 gram ricotta cheese

100 gram fetta cheese, crumbled

50 gram sun-dried tomatoes, sliced thinly

2 teaspoon baby capers, drained

2 tablespoon fresh flat-leaf parsley, finely chopped

2 tablespoon pine nuts, toasted

1 tablespoon lemon juice

4 sheets ready-rolled puff pastry, thawed

2 tablespoon milk

Method

Tuna and fetta turnovers

1.Drain the tuna over a bowl, reserve 2 tablespoons of the tuna oil. Flake tuna into a medium bowl, add both cheeses, tomatoes, capers, parsley, nuts, lemon juice and reserved tuna oil, mix well. Preheat the oven to moderately hot 200°C (180°C fan forced).

2.Cut four 12cm rounds from each pastry sheet. Place one heaped tablespoon of tuna mixture on each round, brush edges with a little milk, fold over to enclose filling. Press edges to seal, repeat with remaining tuna mixture and pastry.

3.Place turnovers on lightly greased oven trays, brush lightly with milk. Bake, uncovered, in a moderately hot oven for about 15 minutes or until browned lightly.

NOTE: This recipe makes 16 turnovers and can be prepared several hours ahead; bake close to serving. Not suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook