Tuna, caper and onion mini pies

Blink and they’re gone: that’s what happens when you make these gorgeous mini pies. There’s something about the combination of flavours that make them completely addictive, especially eaten hot, straight out of the oven.

200g canned tuna in oil (drained weight)

50g finely chopped onion

20g capers, rinsed, drained and finely chopped

½ red pepper, deseeded and finely chopped

100g cream cheese

1 tsp smoked paprika

sea salt and freshly ground black pepper

2 sheets of ready-rolled shortcrust pastry, about 320g each

1 egg, lightly beaten

Makes: 12 | Takes: 45 minutes

Preheat the oven to 200°C/400°F and line a 30 x 20 x 5-cm roasting tray with baking parchment.

Mix all the ingredients, except the pastry and egg, together in a bowl until completely combined. The cream cheese should bind everything together.

Using a plate or bowl as guide, cut twelve 6-cm circles from the pastry sheets. Lightly brush the edges with a little of the beaten egg. Place equal quantities of the tuna mixture along the centre of each circle – a dessertspoonful is about right. Pick a circle up with your hands, fold it in half and gently press the edges together, then pleat, to seal. Repeat with the remaining pastry and filling, transferring to the roasting tray as you go. Brush the tops with the remaining beaten egg.

Bake for 30–35 minutes until beautifully golden. Eat the pies as soon as they are cool enough to do so safely.