Tuna Half Moons
Delight your taste buds with these irresistible Tuna Half Moons, a golden, flaky pastry filled with a savory tuna blend that's perfectly seasoned and packed with flavor. This recipe combines homemade buttery pastry—prepared with simple ingredients like all-purpose flour and chilled butter—with a creamy, zesty tuna filling made from canned tuna, tangy mayonnaise, fresh parsley, and a hint of lemon juice. Each hand-sealed half moon is brushed with egg wash for a beautifully crisp, golden finish. Perfect as an appetizer, snack, or light lunch, these Tuna Half Moons are easy to make and bake in just 20 minutes. Serve them warm or at room temperature for a crowd-pleasing treat that's ideal for parties, picnics, or any occasion.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cups unsalted butter
- 0.5 teaspoons salt
- 4 tablespoons cold water
- 2 cans canned tuna
- 3 tablespoons mayonnaise
- 0.5 small onion
- 2 tablespoons parsley
- 1 tablespoon lemon juice
- 1 large egg
- 1 teaspoon olive oil
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add cold water, 1 tablespoon at a time, mixing until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for 15 minutes.
While the dough chills, prepare the tuna filling. Drain the canned tuna and place it in a medium bowl.
Finely chop the onion and parsley. Add them to the tuna along with the mayonnaise, lemon juice, olive oil, and black pepper. Mix well to combine.
Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Use a round cookie cutter or the rim of a glass (about 4 inches in diameter) to cut circles from the dough.
Place about 1 tablespoon of the tuna filling in the center of each circle. Brush the edges of the dough with a beaten egg.
Fold each circle in half to form a half-moon shape, pressing the edges together firmly. Use the tines of a fork to seal the edges and create a decorative pattern.
Arrange the half moons on the prepared baking sheet, leaving space between them.
Brush the tops of the pastries with the remaining beaten egg for a golden finish.
Bake in the preheated oven for 18-20 minutes, or until the half moons are golden brown and flaky.
Allow to cool for 5 minutes before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 30% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 386 mg | 17% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.5 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 25 mg | 2% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 214 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
