Walnut-Citrus Tuna Hand Pies

These savory Walnut-Citrus Tuna Hand Pies are easy to make, super-tasty, and can be enjoyed warm or cold. Naturally portable, they're perfect for a school lunch, quick meal, or afternoon picnic. 

These savory tuna turnovers are just the thing when you want something special for your next sack lunch. Citrusy notes from orange and lemon complement and enhance the tuna flavor, and walnuts add both texture and rich flavor.

These little pillows of deliciousness are fast, easy to make, just the right size, and easily portable. Once baked and refrigerated, tuna hand pies have the same "out of fridge" sack-lunch life as a standard tuna sandwich (about 2 hours). Not only are they tasty and filling, but they also provide a healthy, solid source of protein and energy to get you through the day.

Jump to:

• Tuna Hand Pie Ingredients
• How to Make Tuna Hand Pies
• Variations
• Storage
• Equipment
• More Seafood Recipes
• Serving & Pairing
• Walnut-Citrus Tuna Hand Pies

Tuna Hand Pie Ingredients

One of the great things about this hand pie recipe is how flexible the ingredient list is.

• Pastry dough: Use whatever pastry dough you like: Store-bought refrigerated pie crust (i.e., Pillsbury), your favorite pie crust recipe, or ½ batch of our Herbed Pie Crust recipe. (Omit the sage and thyme and substitute in a little dill and lemon zest!)
• Tuna: We suggest using albacore tuna, but any canned or cooked tuna will work.
• Cream Cheese: We like to use flavored cream cheese sometimes. An herb and chive cream cheese blend is particularly good. 
• Fresh Dill: Dried dill weed works just fine. 
• Red Pepper: Use any sweet pepper; orange, yellow, red, or even green. 
• Red Onion: Just about any onion will work, including scallions. 
• Lemon Zest: Orange zest adds a sweeter undertone that really brightens the tuna flavors. 
• Walnuts: Sub in your favorite nuts. 
• Celery
• Butter: Salted or unsalted.
• Orange juice: Fresh or frozen.
• Chopped fresh dill or ½ teaspoon dried dill
• Fresh orange zest or lemon zest
• Garlic salt
• Kosher salt
• White pepper: You can also use finely ground black pepper.
• Egg white
• Water

How to Make Tuna Hand Pies

Filling

Melt butter in a small skillet over medium heat. 

Add the chopped vegetables - onion, celery, and peppers - and the chopped walnuts and sauté for 2-3 minutes. Remove from heat.

In a medium bowl, combine sautéed vegetable mixture, fresh dill, zest, orange juice, salt, garlic powder, and white pepper.

The warm vegetable mix will melt the cream cheese, making it easy to incorporate into the mix. Stir until mixture is fully combined. 

Add tuna to the vegetable-cream cheese mixture and stir just enough to combine. You could add the tuna in the previous step with everything else, but if you add it at this point, it will maintain its "tuna texture" better. 

Now - taste the filling! (Do not skip this step!)

Does it need a little more salt or pepper? How about a shake of lemon pepper? This is where you can tune the seasonings to your own tastes. 

Form & Bake Pies

Once you have the filling mixed up to your satisfaction, it's time to roll out the pastry dough and make hand pies!

Roll out pastry dough about one-eight of an inch thick (about as thick as two quarters). It is important to not roll the dough too thin, or the the tuna filling will bleed through.

Cut four 6-inch or 7-inch pastry circles, and put a heaping ¼ cup of filling in the center of each circle. 

Use your finger to lightly wet one side of each circle, and then fold the pastry in half, sealing and crimping edges with your fingers or the tines of a fork. 

Cut a couple of vent holes in the top of each hand pie. If you are feeling extra creative, you can decorate the tops of the pies with some of the leftover pastry dough. (FYI: I cut the fish "bubbles" with the end of a drinking straw.)

In a small bowl, whisk the egg white together with 1 tablespoon cold water. Brush the tops of the prepared hand pies with the egg white mixture right before you put them into the oven. 

Bake prepared hand pies in a preheated 425°F (218°C) oven for 20-25 minutes, or until golden brown. 

Serve with orange slices on the side. We like to drizzle the hand pies with a little fresh OJ when we eat them!

Tuna hand pies may be eaten immediately (let them cool first!) or refrigerated for up to one week. 

Variations

Chicken Hand Pies: Substitute cubed or canned chicken for the tuna. (You can also used the Chicken Pillows filling recipe for making hand pies.)

Storage

Wrap cooled pies in plastic or seal in an airtight container before refrigerating. Tuna hand pies can be refrigerated for 3-4 days.

Equipment

You can use a good old pastry cutter, but I like to use a nifty little pocket pie maker for cutting and sealing my hand pies. The bottom of cuts the pastry into perfect circles, and then the crimper folds and seals them!

More Seafood Recipes

If you love a good seafood and citrus combo, be sure to check out our Honey Glazed Salmon! It's fast, easy, and delicious!

Serving & Pairing

Tuna hand pies can be eaten warm or chilled. Pair them with Eggplant & Carrot Salad, Mango Quinoa Salad, or Moroccan Carrot Salad for a healthy, delicious, satisfying meal. Chilled tuna hand pies make a tasty addition to a picnic basket, too!

Thank you for visiting the Good Hearted Woman. Remember to bookmark this site, and come back soon!

Originally published September 4, 2014