From Paulette Vickery's Recipe Collection

COTTAGE CHEESE AND TUNA TURN OVERS: (Creamy Sauce Mix)

fish, main dish

1 each egg, beaten
1 cup dry cottage cheese
1/2 cup celery, chopped
1/4 cup carrot, chopped
1/4 teaspoon salt
1/4 teaspoon dill weed
1 can tuna, drained, 9oz
2 each pie crusts, 9 inch
1/3 cup creamy sauce mix
2/3 cup cold water
1/2 teaspoon dill weed

In small bowl, combine egg, cottage cheese, celery, carrot, salt, 1/4 teaspoon dill weed, and 1/8 teaspoon pepper. Mix well, fold in tuna and set aside. On lightly floured pastry board, roll 1 portion of Easy Egg Pastry Crust, into an 8 inch square, and trim edges. Spoon half of the filling, over half of the dough, to within 1/2 inch of edge. Brush edges with a little milk. Fold other half of pastry over filling. Press edges together, and flute. Repeat with remaining dough and filling. Transfer rectangles to 15-10 inch baking pan. Brush tops with a little milk. Prick tops with a fork. Bake at 300 degrees, 30 minutes. Meanwhile, prepare sauce. In saucepan, thoroughly combine creamy sauce mix, cold water, and 1/2 teaspoon dill weed. Cook and stir over medium heat till mixture is thickened and bubbly, then cook and stir 1-2 minutes longer. Pass sauce in serving bowl to ladle over individual servings.

Yield: 6 servings





** **