I did make modifications to the recipe in the book. It called for twice as much fat as my Tuna biscuit ring, and I didn't add that. I did toss in the teaspoon of sugar that was different. This recipe didn't call for a cheese sauce, but I really like the cheese sauce of Tuna biscuit ring, so I made a 1/2 batch (since I know the kids don't like it.) That worked out well.
I kind of got creative with my folding techniques. Made some look like balls, some I left with the pinched part at the top, and some I folded more like an empanada. Neither shape worked really any better or quicker for me, so no suggestions there. Just pick one you like.
- 2 5-6 oz. cans tuna, drained
- 1/4 cup diced celery
- 2 Tablespoons light mayonnaise
- 2 Tablespoons diced onion
- 1/4 cup grated cheddar cheese
- 1 Tablespoon lemon juice
- 1 teaspoon dill
- 1/4 teaspoon pepper
- 2 cups flour
- 1 Tablespoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/4 cup cold butter or shortening
- Mix all of the filling ingredients in a large bowl. Set aside.
- In another large bowl, mix flour, baking powder, sugar and salt. Cut in the butter with a pastry knife, fork, or fingers. Add the milk and mix until a dough forms.
- Roll the dough into a 1/4 in thickness on a floured board. Cut into 3 inch circles. Place 1 heaping teaspoon of filling in the center of the dough round. (Man I did this wrong - would be nice if I read the directions better when I baked rather than when blogging.) At this point, I pulled the dough up around the tuna and pinched it closed, or folded it and pinched it... The actual directions say to add another dough round on top and pinch the edges closed.
- Place on ungreased cookie sheet. Bake at 350 for 10-15 minutes or until golden brown.