Memaw’s Savory Tuna Roll
Doug remembers his mom making this when he was at home. We made if from time to time but we substituted frozen mixed vegetables for the Veg-all. It was very popular and looks harder than it really is.
Yield: 4-6 servings
Time: 1 hour
Baking sheet, ungreased
400 degrees
Crust:
1 cup flour
1/2 tsp salt
1/3 cup shortening
1/4 cup cheddar cheese, shredded
3 tbs water
Place flour and salt in a bowl. Cut in shortening and cheese until size of small peas. Sprinkle water over mixture, stirring with fork until dough is moist enough to hold together. Refrigerate while making filling.
Filling:
2 tbs onion, chopped
2 tbs butter
1 tbs flour
1/4 cup evaporated skim milk
1/4 tsp salt
1/4 tsp marjoram
1/4 tsp thyme
1/4 tsp pepper
1 can tuna, drained
1/4 cup parsley, chopped
1 egg
Sauté onion in butter until tender. Add flour, milk, salt, marjoram, thyme and pepper, and bring to a boil. Stir in tuna, parsley, and egg (reserve 1 tbs. of egg for topping).
Place pastry ball on a floured surface and roll it out to a 12x7 inch rectangle. Spread filling lengthwise down the center. Moisten edges. Fold sides around filling and seal edges together. Place seam side down on an ungreased baking sheet. Brush top with reserved egg, Prick top of roll. Bake at 400 for 35-45 minutes.
Serve with hot cheese sauce (below)
Cheese sauce:
1 tbs. butter
2 tbs. flour
1/4 tsp. soda
Remainder of the above can of evaporated milk
1 cup cheddar cheese, grated
1 can. Veg-all, drained (or 1 cup of frozen mixed vegetables)
salt and pepper to taste
Melt butter in sauce pan over low heat. Blend in flour and soda. Add water to milk to make 2.25 cup. Add to flour and cook until thick, stirring constantly. Stir in cheese, veg-all, salt, and pepper. Re-heat until warm through.