Walnut-Citrus Tuna Hand Pies

Two tuna hand pies on plate, garnished with orange slices.

Savory tuna turnovers wrapped in flaky pastry, with bright citrus, crunchy walnuts, and creamy filling – perfect for lunches, picnics, or make-ahead meals.

Course Lunch, Main, Snacks

Cuisine American

Prep Time 25

Cook Time 30

Total Time 55

Servings pies

Calories 275kcal

Author Renee

Equipment

1 Pocket Pie Crimper optional
1 Rolling Pin

Ingredients

Filling:

4 ounces cream cheese room temperature
¼ cup finely chopped red onion
3 tablespoons finely chopped walnuts
3 tablespoons finely chopped celery
2 tablespoons finely chopped red pepper
1½ teaspoons butter
2 tablespoons orange juice
1 tablespoon chopped fresh dill or ½ teaspoon dried dill
1 teaspoon fresh orange zest or lemon zest
½ teaspoon garlic salt
½ teaspoon kosher salt
½ teaspoon white pepper or pepper
5½ - 6 ounces albacore tuna well drained
1 large egg white
1 tablespoon cold water

Pastry (enough for 9” pie) - Choose 1 Option:

Store-bought refrigerated pie crust like Pillsbury
Your favorite pie crust recipe
½ batch Herbed Pie Crust omit the sage and thyme and substitute in a little dill and lemon zest!

US Customary - Metric

Instructions

Preheat oven to 425°F (218°C).
Make the Filling
Sauté onion, celery, pepper, and walnuts in butter, 2–3 min.
Transfer to a bowl with cream cheese, citrus juice, zest, dill, and seasonings. Stir to combine. Fold in tuna gently.
Form the Pies
Roll pastry ⅛" thick. Cut 6–7" circles.
Add ¼ cup filling to each, fold, and seal. Crimp edges, cut vents, brush with egg wash.
Bake 20–25 min, until golden. Cool slightly before serving.

Notes

Don’t roll pastry too thin or it may tear.
Taste filling before assembling and adjust seasoning.
Wrap leftovers tightly; refrigerate 3–4 days or freeze up to 2 months.

Nutrition