Crispy Tuna Pies

Looking for a simple, budget-friendly homemade treat for the whole family? Crispy Tuna Pies are easy to make and require just a few simple pantry staples. Delicious and filling as a midday snack or appetizer!

This crispy tuna pie recipe is a homemade adaptation of Jollibee’s Tuna Pie wherein sliced white bread takes the place of the pastry crust. It’s a crispy pocket pie with a cheesy tuna filling and crunchy bread crumb coating.

What you’ll need

  • Sliced White Bread– you can use white bread or whole wheat for extra nutrition
  • Canned Tuna– toss into a salad with mayo, chopped red onions, and salt and pepper
  • Mayonnaise– substitute with sour cream for a lighter alternative
  • Cheese- I like to use Eden brand, but any processed filled cheese or quick melt cheese are good options
  • Milk and egg– beat together until frothy; helps the bread crumbs to coat the pies
  • Bread Crumbs– use the Japanese-style Panko bread crumbs for the best crunch
  • Oil– use oil with a neutral flavor and high smoke point such as canola, safflower, or grapeseed oil

    Helpful Tips

    • Drain the canned tuna very well to prevent an overly wet filling from tearing the bread.
    • For extra flavor and texture, you can add shredded carrots, sweet pickle relish, or green peas to the tuna filling.
    • Dip the pies in the milk/egg mixture very briefly lest the moisture will make the bread soggy.

      Storage suggestions

      • As with most fried foods, these tuna pocket pies are best enjoyed freshly cooked as they lose their crunch over time.
      • Store unfried in a container with a tight-fitting lid or resealable bag and refrigerate for up to 3 days. Deep-fry when ready to serve.

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