Tuna Turnover with Quick & Easy Flaky Pastry (Delia Smith)

Turnover is Bake-Along #41 theme. Actually I'm not intend to bake any as not sure what is Turnover :P After looking at apple turnover from Alice, I Love. I Cook. I Bake. with Delia Smith easy pastry, me tempting to bake some! Why not? One stone kills two birds at the same time! :D

From Wiki I understand turnover is a type of pastry made by placing a filling on a piece of dough, folding the dough over, and sealing it. The filling can be sweet or savory. Shortcrust pastry or puff pastry dough is commonly used. They can be baked and fried.

Since I serving this turnover as lunch I bake savory type with canned tuna. I mix tuna with some breadcrumbs to minimize the moisture of filling. I learnt this great tip from Zoe, Bake for Happy Kids. Yes it works very well! Thanks Zoe!

The flaky pastry is indeed quick to prepare and have to work quickly too as it gets soften easily in our hot climate. Just after done shaping, my dough starts 'sweating'! Luckily I manage transfer them to baking pan without much tearing. I keep them in fridge while preheating oven. When the oven is ready then only remove out from fridge, apply egg wash and bake. Although the pastry is not as flaky as store bought puff pastry it consider good with the little effort. The pastry is fragrant and crisp. Love it! I definitely will make it again.

Tuna Turnover with Quick & Easy Flaky Pastry (Delia Smith)

Ingredients:
~ Pastry
110g butter
175g all-purpose flour
pinch of salt
3 tablespoons cold water

~ Filling

4 tablespoons canned tuna(tuna in mayonnaise)

2-3 tablespoons breadcrumbs

*mix together and set aside

~Egg wash
½ egg, lightly beaten
Some white sesame seeds for topping

Methods:
1. Keep butter wrapped in a plastic, and freeze for at least 45 minutes.

2. Sift flour and salt in a large bowl, grate frozen butter on top of the flour. Use butter knife to mix evenly (do not use hands).

3. Sprinkle water with hands all over and mix again with butter knife for a few seconds, then you may finish off with hands. Dough should be moist, combine altogether, and leave the bowl fairly clean, no need to knead the dough. Wrap it up and rest in the fridge for at least 30 minutes.

4. Bring the dough out from the fridge (once can be rolled out is good to go! about 5 minutes). Place the dough in between cling wrap, flatten the dough with rolling pin. Shape according to preference (I made about 5-6 rectangles).

*if dough is soft and sticky to handle, do chill before add filling

5. Place the filling on half side and fold up over the filling. Transfer to baking sheet then seal the edges with fork.

6. Brush the top with egg wash and sprinkle with some sesame seeds. Bake in preheated oven 200C for about 20 minutes (depending on the size) until browned and puffed. Serve warm or at room temperature.

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