Cajun Po’Boy Pasties

Ingredients: makes 20

  • 5 small tins of tuna in brine
  • 1 spring onion finely chopped
  • cajun spices
  • tomato purée
  • finely chopped mixed garlic & parsley
  • butter and oil
  • thin rolled circles of short pastry
  • 1 egg beaten  for egg wash


  • heat a wok or large frying pan/skillet
  • add the butter and oil and melt
  • add the onion and the garlic & parsley
  • fry till soft
  • add the tuna and mix well
  • add the cajun spices to taste
  • add the tomato purée
  • mix well
  • cook out into a stiff mixture
  • reserve and cool
  • lay the pre-cut circles of pastry onto a sheet of baking parchment
  • form dessert spoonfuls of the cooled mixture and place on 1 ½ of the pastry
  • make sure you leave a border to seal
  • fold the pastry over and press to down to seal
  • brush with egg wash
  • transfer onto a lightly greased non-stick baking tray
  • place in the bottom of a pre-heated oven at 200°C
  • bake for approx. 10 minutes or until golden brown
  • serve or cool on a cooling rack and store for later

Delicious hot or cold!


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