Cape Verdean Tuna Corn Hand Pies

Ingredients

• 2 cans tuna in olive oil, drained
• 1 cup corn kernels
• 1 sheet thawed puff pastry
• 2 tbsp olive oil
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 2 ripe tomatoes, diced
• 1 tsp sweet paprika
• 1/2 tsp black pepper
• 3 cups salad leaves
• 1 lime, cut into wedges
• 1/2 tsp fine salt, plus more to taste
• 1/4 cup chopped parsley

Steps

1. Heat the oven to 400F (200C) and line a sheet pan with parchment. Keep the pastry in the refrigerator until the filling has cooled completely.
2. Heat the oil in a skillet over medium heat and cook the onion with a pinch of salt for 6 to 8 minutes, until soft and lightly golden.
3. Add the garlic and cook for 30 seconds, then take the pan off the heat and stir in the paprika for 20 seconds so it blooms without burning.
4. Return to the heat, add the tomatoes and corn, and cook for 6 to 8 minutes, until the mixture is thick and no watery liquid remains in the pan. A wet filling will burst the pastry.
5. Fold in the drained tuna in large flakes with the parsley, black pepper, and salt to taste, then spread the filling on a plate and cool it completely.
6. Roll the pastry into a 12-inch square, cut it into four squares, and spoon a quarter of the cooled filling onto one half of each, leaving a 1/2-inch border.
7. Fold over into rectangles, press the edges firmly with a fork to seal, and cut two steam vents in each top.
8. Bake for 22 to 25 minutes, until deep golden and puffed with no pale, doughy seams. Cool 5 minutes on a rack, then serve with the salad leaves and lime wedges.

Allergen note: Contains fish and gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.