|Pastry (Use the same quantity as in my recipe for Pastry)||1 tblsp olive oil|
|1 small tin tuna, drained ( or equivalent qty fresh cooked tuna)||1 tblsp chili sauce|
|1 tblsp tomato puree||1/2 teasp sugar|
|1 tblsp vinegar||1 tinned red pimiento, finely chopped|
Mix together all the ingredients apart from the pastry. Add a little water if the mixture seems too dry. Roll out the pastry very thinly, and cut out 3 inch rounds - I use the top of a pint glass.
Place a teaspoonful of the tuna mixture onto each round of pastry. Moisten the edges of the pastry with a little water, fold over to make a semi-circle, and press down the edges firmly with a fork. Place on a baking tray and bake in a medium oven for 10-15 minutes.
Serve with a glass of chilled dry sherry.