In a large bowl, combine all of your dry pastry ingredients.


Next chop your butter into small chunks (roughly chopped, doesn’t have to perfect) and stir until the butter is coated with flour but still visible. (again doesn’t have to be perfect).

Add your cold water. Mix with a spoon until a rough dough forms.

Press the dough into a rough ball shape, wrap it in Saran Wrap and place in the fridge for 30min.

Next unwrap your dough and roll it out flat between two sheets of parchment paper. (Flour your parchment and rolling pin lightly with vital wheat gluten, repeat this whenever needed).

Fold each side of the dough inward (see photo), then turn the dough 90* and roll it out flat, squishing down the folded layers you just made. Then once again, fold each side inwards, turn 90* and roll it out flat. You want to repeat this 4-5 times to ensure layers of butter are spread throughout the dough. It will start off very rough looking but don’t worry about that! Just push the rough edges in a bit and continue repeating the process until it looks more uniform. ( If at any time your dough feels warm, place it back in the fridge or freezer for a bit to get cold again. You don’t want your butter to melt).

After you’ve rolled the dough out 4-5 times following step 7, fold it once more, Saran Wrap it and place it back in the fridge for another 30min.

While your pastry dough is doing its thing, chilling in the fridge, make your tuna filling simply by mixing and mashing all of the tuna filling ingredients together in a bowl until well combined then set this in the fridge.

Remove your pastry dough from the fridge when the 30min are up and pre-heat your oven to 400*F.

Roll out your pastry slightly to form a thick rectangle and then cut it in half. Place the other half of pastry in the fridge while you work on the current piece.

Roll out your pastry into a rough square shape, about 1/8th of an inch thick.

Cut the edges off with a pizza cutter or sharp knife to make a square (save the scraps!). Cut that square diagonally to form two triangles.

Place a spoonful of filling on one half of each triangle (as you would with turnovers) then fold each triangle from one corner to another to cover the filling. Press the edges together then use a fork to fully seal them. Set the finished tuna melts on a baking sheet lined with parchment paper.

Repeat this process for the second half of your dough. Then put all your scraps together and roll them to form 1-2 more triangles.

Once all the tuna melts are on baking sheets lined with parchment, use a knife to pierce a hole in the top of each one, then brush them with the egg wash (1 whisked egg + 1/2 tbsp water) and bake for 20min or until golden brown and flaky. Serve warm! Enjoy!