Ingredients:

  • 2 cans (5 oz each) Tuna in Olive Oil, drained well
  • 1 cup fresh baby spinach, finely chopped
  • 0.5 small red onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp capers, rinsed
  • 0.25 cup sliced green olives
  • 2 tbsp Greek yogurt
  • 1 tsp Dijon mustard
  • 0.5 cup shredded sharp white cheddar
  • 0.5 tsp smoked paprika
  • 1 unit lemon zest
  • 0.25 tsp salt
  • 0.25 tsp cracked black pepper
  • 2 sheets pre-rolled puff pastry, thawed but cold
  • 1 large egg
  • 1 tbsp water
  • 1 tsp flaky sea salt
  • 1 tsp dried oregano

Instructions:

  1. Prep the base. Drain the 2 cans of tuna very well. Use a fork to flake it into a medium bowl, but don't pulverize it — you want some texture.
  2. Build the flavor. Add the 1 cup chopped spinach, 0.5 red onion, garlic, 1 tbsp capers, and 0.25 cup olives. Stir gently.
  3. Bind the filling. Fold in the 2 tbsp Greek yogurt, 1 tsp Dijon, 0.5 cup cheddar, and smoked paprika. Add the lemon zest, salt, and pepper.
  4. Chill the mix. Place the filling in the fridge for 10 minutes. Until the mixture feels firm and cold. This prevents it from melting the pastry dough prematurely.
  5. Portion the pastry. Lay out your 2 sheets of puff pastry. Cut each sheet into 4 equal squares (you'll have 8 total).
  6. Fill the pockets. Place about 2.5 tablespoons of filling in the center of each square. Leave a 1/2 inch border around the edges for sealing.
  7. Seal the pies. Whisk the egg and 1 tbsp water. Brush the edges of the squares. Fold the pastry over the filling to create a triangle or rectangle.
  8. Crimp the edges. Use a fork to press the edges together firmly until you see the ridges clearly imprinted.
  9. Vent and glaze. Cut two small slits in the top of each pie to let steam escape. Brush the tops generously with the remaining egg wash.
  10. Final touch. Sprinkle with the 1 tsp flaky salt and dried oregano. Bake at 400°F for 25 minutes until the pastry is puffed and deeply golden brown.