Instructions

1. Begin by making the homemade puff pastry. In a large mixing bowl, combine 1 1/2 cups of all-purpose flour and a pinch of salt. Mix well to ensure the salt is evenly distributed.
2. Add 1/2 cup of cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. Gradually add 1/4 cup of cold water to the flour mixture, stirring gently with a fork until the dough begins to come together. If the dough is too dry, add a little more cold water, one tablespoon at a time.
4. Once the dough has formed, turn it out onto a lightly floured surface. Knead it gently a few times until it is smooth, then shape it into a rectangle. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill.
5. While the dough is chilling, prepare the tuna filling. In a medium bowl, combine the drained tuna, 1/2 cup of mayonnaise, and 1/2 cup of shredded cheddar cheese. Mix well until all ingredients are thoroughly combined. Season with salt and pepper to taste.
6. After the dough has chilled, remove it from the refrigerator and place it on a lightly floured surface. Roll the dough out into a large rectangle, about 1/8 inch thick. Use a sharp knife or a pizza cutter to cut the dough into 8 equal squares.
7. Preheat your oven to 400°F (200°C) while you assemble the hand pies.
8. Take one square of dough and place a generous spoonful of the tuna mixture in the center. Be careful not to overfill, as this can cause the pies to burst during baking.
9. Fold the square in half diagonally to create a triangle shape, enclosing the filling. Press the edges together firmly to seal. You can use a fork to crimp the edges for an extra decorative touch and to ensure a tight seal.
10. Repeat the filling and folding process with the remaining squares of dough and tuna mixture until all hand pies are assembled.
11. Place the hand pies on a baking sheet lined with parchment paper. Brush the tops of each pie with the beaten egg to give them a golden color when baked.
12. Bake the hand pies in the preheated oven for 20-25 minutes, or until they are golden brown and puffed up. Keep an eye on them to prevent burning.
13. Once baked, remove the hand pies from the oven and allow them to cool slightly before serving. Enjoy your delicious Tuna Melt Hand Pies warm or at room temperature!