Puff pastry sheets
Fish-shaped cookie cutter
2 cans tuna
2 tablespoons chopped celery
2 tablespoons chopped onion
½ cup mayonnaise
4 slices American cheese, cut in
Salt and pepper
Egg wash (1 egg, 1 yolk, pinch of
salt, beaten together)
1. On a floured surface, roll out puff pastry sheets to 12-x-18- inch
rectangles. Slide onto a baking pan and place in refrigerator. Let rest
about 1 hour, until firm.
2. While dough is resting, make tuna salad. Drain cans of tuna and mix with
onions celery, mayonnaise, salt, and pepper. Set aside.
3. Using a floured fish-shaped cookie cutter, cut out 16 pieces from the
pastry sheets. (If you do not have a fish-shaped cutter, draw a simple fish
on a piece of cardboard and use as a template.)
4. Divide filling evenly among 8 of the fish pieces, leaving a ¼-inch border
all around. Place a cheese slice on top of filling.
5. With a pastry brush or small clean paintbrush, brush the ¼-inch border of
filled fish with egg wash.
6. Place the top pieces on the filled bases and lightly press edges with
fork to seal.
7. Brush the tops of all of the fish with egg wash. With the tip of a knife,
poke a small hole to make an eye. You can also lightly cut in a fin without
pressing all the way through the dough.
8. Bake at 375 degrees fahrenheit for about 20 minutes until well-colored