1. Combine tuna, cheese, salsa and celery. 2. Mix flour, baking powder, salt, oil and water in a bowl into a smooth dough. 3. Divide into two. Shape into a ball; roll each out into about an 8-inch circle. 4. Place circle on ungreased cookie sheet. Top half of circle with tuna mixture to within 1 inch of edges. Fold dough over filling; press edge with fork to seal. 5. (You can leave these in the fridge for an hour or two at this point: I like to chill them at least 10 minutes. It makes the dough flakier, IMO). 6. Bake 15 to 20 minutes at 450°F Let cool 5 minutes. Cut each half circle into three wedges. ---------------------------------------------------------------------------
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