Tuna & Olive Mini Pies Recipe

If you’re craving a delightful, savory treat that’s full of personality, Tuna & Olive Mini Pies might just become your new favorite snack. These bite-sized wonders are packed with the rich, briny flavors of tuna and olives, nestled inside perfectly golden, flaky pastry. Every mouthful delivers a punch of freshness and heartiness, making them an irresistible choice for a quick lunch, a party appetizer, or even a cozy dinner with a salad. Once you try these Tuna & Olive Mini Pies, you’ll wonder how you ever lived without them.

this Recipe

Ingredients You’ll Need

These ingredients are simple but essential, each playing a key role in creating the perfect texture and balanced taste of the Tuna & Olive Mini Pies. You’ll love how the salty olives complement the tender tuna, while parsley adds a fresh, herby note that brightens everything up.

• Pastry dough: Using a pre-made sheet keeps things quick and ensures a flaky, buttery crust every time.
• Tuna (canned and drained): Choose good quality tuna packed in oil or water for a moist, savory filling.
• Sliced olives: Black or green, they add a punch of briny saltiness that balances the tuna perfectly.
• Chopped parsley: Fresh parsley offers an herbaceous lift that cuts through the richness of the filling.
• Egg (for brushing): This will give your pies a beautiful, glossy, golden finish that looks as good as they taste.

How to Make Tuna & Olive Mini Pies

Step 1: Prepare the Filling

Start by combining your drained tuna, sliced olives, and chopped parsley in a bowl. The mix of creamy tuna, briny olives, and fresh herbs creates an unbeatable flavor that forms the heart of these mini pies. Give it a gentle stir to blend everything evenly while keeping the tuna light and flaky.

Step 2: Shape the Pastry

Roll out your pastry dough onto a lightly floured surface. Using a round cutter or a glass, cut circles from the dough—these will become the base of your mini pies. Don’t worry about getting perfect edges; rustic charm only adds character.

Step 3: Fill and Seal

Place a spoonful of the tuna and olive filling onto each pastry circle, making sure not to overfill to keep them from leaking. Moisten the edges with a bit of water, then place another pastry circle on top and press the edges firmly to seal. Crimping with a fork not only seals them securely but also creates a lovely decorative edge.

Step 4: Brush and Bake

Brush each pie generously with the beaten egg. This step is the secret to achieving a gorgeous golden crust. Bake the pies at 190°C (375°F) for about 20 to 25 minutes until they’re puffed, crisp, and perfectly golden all over. The aroma that fills your kitchen will tell you they’re ready before the timer even goes off!

How to Serve Tuna & Olive Mini Pies

Garnishes

A sprinkle of extra chopped parsley or a few whole olives on the side lifts the presentation and gives an inviting pop of color. A light drizzle of olive oil or a few drops of lemon juice can also enhance the pie’s natural flavors beautifully.

Side Dishes

These mini pies pair wonderfully with simple, fresh sides like a crisp mixed greens salad, a tomato and cucumber salad, or even some roasted vegetables. If you want to add an extra layer of flavor, consider a dollop of garlic aioli or a tangy yogurt dip.

Creative Ways to Present

For parties or gatherings, serve the Tuna & Olive Mini Pies on a wooden board garnished with fresh herbs and lemon wedges. You can also make a grazing platter featuring assorted cheeses, nuts, and olives alongside these pies for a Mediterranean-inspired feast that’s both visually stunning and delicious.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Tuna & Olive Mini Pies, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making them perfect for quick snacks or packed lunches.

Freezing

To freeze, place the unbaked pies on a baking sheet and flash freeze until firm, then transfer them to a freezer-safe bag or container. When you’re ready, bake them straight from frozen, adding a few extra minutes to the cooking time to enjoy freshly baked pies anytime you want.

Reheating

Reheat your pies in a preheated oven at 180°C (350°F) for 10 to 15 minutes or until warmed through and crisp again. Avoid microwaving, as it can make the pastry soggy rather quickly.

FAQs

Can I use fresh tuna instead of canned?

Fresh tuna can be used if cooked and flaked properly, but canned tuna is preferred for its convenience and flavor consistency in these mini pies. If you do use fresh tuna, make sure it’s well seasoned and cooled before filling.

What type of olives work best in these pies?

Both black and green olives work beautifully, but pitted and sliced olives are easiest to mix into the filling. Kalamata olives add a bit more tang, while Castelvetrano olives offer a milder, buttery flavor.

Can I make these pies vegetarian?

Absolutely! You can substitute the tuna with a savory mixture of sautéed mushrooms, caramelized onions, and chopped olives to keep the same salty, umami vibe without the fish.

Is there a way to make the crust gluten-free?

Yes, look for gluten-free puff pastry or shortcrust pastry options in stores. Be sure to handle the dough gently to keep it flaky, just like with regular pastry.

How can I add more flavor to the filling?

Feel free to enhance the filling with ingredients like a bit of grated cheese, capers, or a squeeze of lemon juice to brighten the flavors. A pinch of black pepper or chili flakes can add a subtle kick if you like things spicy.

Final Thoughts

These Tuna & Olive Mini Pies are genuinely a joy to bake and even more joyful to eat. Their perfect blend of textures and flavors is a crowd-pleaser every time, whether you’re enjoying a quiet evening or impressing guests. Give this recipe a try—you might just discover your new go-to savory favorite that’s as easy to make as it is to love.