Savoury pastry, filled with canned tuna, hard boiled eggs, herbs and Sri lankan spices. One of the famous breakfast, teatime snack, party food idea  of Sri Lankan’s and specially short-eat snack when you are busy, on the way. In Sri Lanka we got lots of pastry shops here and there. We used to eat at least on short eat with our favourite drink from those pastry shops when we doing shopping, or when we are outing. 

Here I used some julienne carrots as veggie but if you prefer you could use some boiled potatoes, leeks, green onion or cabbage. But remember the curry must be dry. If it is with a gravy, your pastry will be soggy. And using too many veggies will give a risk of opening. If you are planning to add more curry, make sure to bake some big pastries.

1.heat a pan with 3tbs oil and add 3 finely chopped garlic cloves, finely chopped 1 small onion, finely chopped 2 green chilies and some curry leaves. Sauté everything about a minute or two. 

2.add 1 large carrot, julienne and 1/4tsp turmeric powder, 1/2tsp chilli powder, 1/4tsp dried chilli flakes and salt. Mix everything and cook 1 more minute. 

3.now add 200g oil/water drained canned tuna to the curry mixture and cook 2-3 minutes in low heat. Make sure to mix everything until well combined. 

4.at last fire off and squeeze 1/2 lime and mix all together. Leave it to cool down and meantime boil some eggs, once they are done, remove from the shells and quarter them. 

5.pre heat your oven into 180’c, prepare a baking sheet pan with parchment sheet and keep aside. Whisk an egg in a small mixing bowl for egg wash. 

6.place some curry and egg on your pastry sheet, and gently fold it. Press the edges with fingers to seal/do it using a fork also it will gives a nice edges. 

7.place the pastry on your baking pan, egg wash them using a pastry brush and sprinkle some sesame seeds over the pastries. Bake 15-20 minutes in 180’c. Until they are puffed are brown on top.