Prepare the Filling:

1. 1. Drain the tuna to remove excess oil.

1. 1. In a pan, melt butter over medium heat. Add the chopped onion, tuna flakes, and minced carrots. Sauté for about a minute.

1. 1. Stir in the mayonnaise and all-purpose cream. Mix well and season with salt and pepper.

1. 1. Cook until the carrot is tender. Remove from heat and let the filling cool.

Prepare the Bread:

1. 1. Flatten each slice of bread with a rolling pin and trim the edges.

1. 1. Place a spoonful of the cooled tuna filling in the center of the bread slice. Add a piece of cheese if desired.

1. 1. Brush the edges of the bread with water or egg, fold to form a pocket, and press the sides to seal. Use a fork to crimp the edges for a secure seal.

Frying:

1. 1. Dip each filled bread pocket in beaten egg, then coat with breadcrumbs or crumbled crackers.

1. 1. Heat oil in a pan over medium heat. Fry the pies in batches until they are golden brown and crispy.

1. 1. Drain on paper towels to remove excess oil.

Serve and Enjoy:

Serve the Creamy Tuna Bread Pies hot, and enjoy the crispy exterior with the creamy, flavorful filling inside.

Notes:

• • Feel free to customize the filling with your favorite vegetables.

• • If the filling is too thick, adjust the consistency by adding a bit of the strained tuna oil.

• • For a crispy result, ensure the oil is at the right temperature and fry in small batches.