Tuna & Sweetcorn Slice
found in Mains - Fish
Nut Free |
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Prep: 5 minutes
Cook: 25 minutes
Difficulty:
Easy
This easy budget supper uses ready-rolled pastry to make an open pie - experiment with your own toppings.
Ingredients
- 320g puff pastry
- 185g tinned tuna, drained and flaked
- 325g sweetcorn, drained
- 3 tbsp creme fraiche
- 50g cheddar cheese
- 1 bunch(es) chives, snipped to 1cm lengths
Directions
1
Heat oven to 220°C / 200°C (fan oven) / 430°F / Gas Mark 7. Lay the pastry out on a baking sheet. Pinch up the edges to form a border, pressing firmly into the corners. Prick the centre all over with a fork and pop in the oven for 10-15 mins.
2
Meanwhile, mix the tuna and sweetcorn in a bowl and season.
3
Remove the pastry from the oven, pressing the centre down with the back of a fork, as it will have puffed up a bit. Spread the crème fraîche across centre, spoon the tuna mix on top, then sprinkle over the cheese. Bake for 10-15 mins more, until golden, puffed up and cooked though. Sprinkle with chives and cut into quarters.