Tuna Wellingtons with Pimento Cheese Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 6, 2014
This needs review. Made more filling and crust and sauce than just 10 3" pies. I wonder if the egg should have been hard boiled as I had egg running all over the place. And my experience with cheese sauces makes me wonder why the double boiler and what ever is the final 1 cup of cheese for in the ingredient list. All in all this was a pleasant slightly festive way to make a tuna dinner. Will make again to try to work out some of the questions. Perhaps the poster can make comments.
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Home Town: Cincinnati, Ohio, USA

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Reviewed: Mar. 20, 2012
These were so delicious, especially the sauce, but the crust was amazing, too. I think the dough can be rolled much thinner than 1/4 inch, though and that'd help you get more filling in the ratio. If I make this again for my family, I will just make it into one large pie, so it's quicker.
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Cooking Level: Intermediate

Home Town: Everett, Washington, USA
Living In: Shoreline, Washington, USA

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Reviewed: Apr. 27, 2009
My family really enjoyed this recipe and has asked to have it again, including my 6 year old. My other daughter even took it cold to school the next day for lunch. I did a few changes such as no pimentos and used sweet instead of dill pickles. I have even told some friends about it who now want the recipe. I thought the cheese sauce made it, but the kids were not fond of it.
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