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Tuna & sweetcorn slice

This easy budget supper uses ready-rolled pastry to make an open pie - experiment with your own toppings

  • Prep: 5 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 463
  • Carbohydrates 29
  • Saturated Fat 16
  • Sugar 2
  • Protein 18
  • Fat 30
  • Fibre 1
  • Salt 2.6

Nutrition per serving

  • Calories 463
  • Carbohydrates 29
  • Saturated Fat 16
  • Sugar 2
  • Protein 18
  • Fat 30
  • Fibre 1
  • Salt 2.6

Ingredients

  • 320g pack ready-rolled puff pastry
  • 185g can tuna in spring water, drained and flaked
  • 325g can sweetcorn, drained
  • 3 tbsp crème fraîche
  • 50g cheddar, grated
  • a few chives, snipped to 1cm lengths

Method

  1. Heat oven to 220C/200C fan/ gas 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.

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