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.

  • 1 hr cooking
  • Serves 16
  • Print


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 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.

More From Women's Weekly Food