Tuna Potato Turnovers

One spectacular dish from my mystery recipe collection (read: recipes of unknown origins I had written down many years ago and lost in the piles of cookbooks and clippings, only to be rediscovered and begging for some sweet attention!).

Ingredients:

• 2 medium sized potatoes, peeled and quartered
• 2 large hard boiled eggs
• 1 6-ounce can tuna packed in oil, drained, reserve 1 tablespoon of oil
• 1 tablespoon drained capers
• 1/4 cup chopped Italian parsley
• Salt and pepper
• 1 pack thawed puff pastry (I made my own puff pastry, recipe and instructions can be found here. But store bought puff pastry works just fine, too)
• 1 beaten egg yolk and 1 tablespoon of milk (mixed together) for the egg was

Directions:

• Place potatoes in a medium sized pan and add enough cold water to cover. Bring to simmer over medium heat for about 25-20 minutes, until the potatoes are tender, but not mushy. Transfer potatoes to a large bowl. Cube potatoes and eggs, about 1/4 inch in size, toss in tuna, capers, chopped parsley and reserved tuna oil, season with salt and pepper. Mix all ingredients until well blended and set aside.
• Preheat the oven to 375 degree F and line a baking sheet with parchment paper. 
• Using sharp knife, cut puff pastry sheet into 5" x 5" squares. Take a heaping tablespoon of tuna filling and place it in the center of the puff pastry, brush the edges with a little bit of water. Fold pastry to form a triangle, and transfer to lined baking sheet. Continue the process with the remaining ingredients. You should be able to get somewhere between 18-20 turnovers.
• Brush the top of the turnovers with the prepared egg wash. Bake in the oven for about 20 minutes, or until they turn golden brown. Remove from the oven and cool down on the rack. Serve warm.