Add a pinch of salt into the flour then cut-in the butter. Rub the butter into the flour until it forms a bread-crumb-like texture. Then add 3-4 tableapoons of cold water, one at a time. Continue mixing until you can form the pastry into a dough ball.

Knead gently for 1 min but do not over-work the dough. Wrap in plastic and let it rest in the fridge for 30mins. (You can also use store-bought puff pastry)

Finely dice the onions, carrot and celery stalk into a mince. On a pan with oil, sweat the vegetables until lighly soft.

Drain the canned tuna oil then add the meat into the pan. Season with salt and pepper. Then add the heavy cream. Taste. Let the filling cool to room temp or in the fridge.

Preheat your oven to 300F and line a baking tray with baking paper.

Rollout your pastry dough into a lighly floured surface then cut little rectangles depending on how big you want your pocket pies to be.

Spoon the filling on the center of each rectangle then cover with another sheet. Brush the edges with eggs wash then seal with a fork. Make sure the filling is cold to prevent the pastry from melting.

Arrange the pies on the baking tray then brush the top of each pie with egg wash then pop it in the oven for 20mins or until the pastry is golden brown.

Serve warm. Bon appetit.