These tasty, easy-to-make Tuna Hand Pies are filled with a creamy, delicious tuna filling; perfectly portable for an on-
the-go snack or light meal.
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Like many moms, I think hard about what to send off to school with my kids in their lunches each day. The contents of that little tan sack have to be healthy, provide a solid source of protein and energy, and taste good enough to eat instead of getting traded off for something more appealing.
What!?! My little darling would trade away the PBJ and cheese stick lunch I’ve made her every day for the last three years?
Yep – in a heartbeat.
I’m a working mom (aren’t we all, really?), so anything I prepare needs to be quick, easy to make and economical. It should come as no surprise that I’m always trying out new ideas for sack lunches.
Why Hand-pies are Awesome
This year, I’m all about hand pies. (“Haven’t you heard? Hand-pies are the new cupcakes.”) Or turnovers. Or pocket pies. Or whatever you want to call them. In any case, they are little pockets of savory or sweet deliciousness baked in a folded pastry pocket.
I love making hand pies for so many reasons – they are fast, easy to make, just the right size, portable, and you can make them way ahead and freeze them.
I even bought a nifty little pocket pie maker that cuts and seals them perfectly. (If you don’t have a hand-pie maker, just cut a 6″ or 7″ circle and fold it over. Easy-peasy.)
These savory little Tuna Hand Pies are easy to make, and can be enjoyed warm or cold. They are naturally portable, making them perfect for a school lunches, a quick meal, or a last-minute picnic.
Tuna Hand Pies
- 4 ounces Neufchâtel or light cream cheese softened
- 1/4 cup finely chopped red onion
- ¼ cup finely chopped walnuts
- 2 tablespoons finely chopped red pepper
- 1 tablespoon chopped fresh dill or ½ teaspoon dried dill
- 1 tablespoon sweet pickle relish optional
- 1 teaspoon fresh lemon zest
- 6 ounces albacore tuna
Pastry (enough for 9” pie)
- ½ batch of Herbed Pie Crust OR omit the sage and thyme and substitute in a little dill and lemon zest! OR
- Your favorite pie crust recipe OR
- Store-bought refrigerated pie crust like Pillsbury
- Preheat oven to 350°.With a fork, mix together cream cheese, onion, walnuts, red pepper, dill, relish and lemon zest.*Stir in tuna.
- Roll out dough and cut into 6” circles. Put a generous quarter cup of filling in the center of each circle.
- Wet edges of pastry, fold edges together and press to seal. (if you wish to freeze pies for later, this is the place to stop. When you are ready to make them, just defrost and bake as directed.)
- If you want, you can brush each pocket pie with egg white. Pierce the top of each pocket pie to allow steam to escape.Bake in 350° oven for 25-30 minutes, or until golden brown.
- Mr. B likes this recipe prepared with the pickle relish: I prefer a little chopped apple instead.
TIP: When I make tuna hand pies, I prefer using tuna that comes in pouches over that in cans. There is no draining involved, clean-up is a snap, and there is less packaging and waste, so I feel as though I’m being more environmentally responsible.
Serving Suggestion: Pair these Tuna Hand Pies with our Armenian-style Eggplant & Carrot Salad for a healthy, delicious lunch!