TUNA POCKET PIES


Ingredients:

1 tbsp MAGNOLIA GOLD BUTTER UNSALTED
1/4 cup canned mushrooms pieces and stems, drained
1 (40 g) pc small onion, chopped
1/4 cup grated carrot
1 tbsp chopped green onions
1 (185 g) can SAN MIGUEL DEL MAR TUNA CHUNKS IN OIL
1/4 cup MAGNOLIA ALL-PURPOSE CREAM
1/2 cup grated MAGNOLIA QUICKMELT CHEESE
1/8 tsp pepper
14 pc sliced bread
3 pc MAGNOLIA BROWN EGGS, beaten
2 cups Japanese breadcrumbs

Procedure:

  1. Melt butter in a saucepan. Sauté mushrooms, onion, carrot and green onion. Add tuna and cream. Simmer for about 2 minutes.
  2. Add cheese and cook until melted. Season with pepper. Remove from heat and let cool completely.
  3. Flatten each bread slice with a rolling pin. Place a 1-1/2 tbsp of filling on the half side of the bread. Fold the bread in half then press the edges with a fork tightly to seal. Trim edges and then dip in egg, and then roll in the breadcrumbs.
  4. Fry each piece in preheated oil until crispy and golden brown in color (about 1-2 minutes). Drain excess oil on paper towels.

Makes 7 servings.

(Yield: 14 pc/2 pc per serving)

 

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