Name: Tuna and corn pies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 1 small leek, trimmed, washed, thinly sliced; 1 zucchini, halved, thinly sliced; 185 gram can tuna in oil, drained, flaked; 310 gram can creamed corn; 1/2 cup grated tasty cheese; 2 frozen puff pastry sheets, thawed; 1 egg, lightly beaten; salad, to serve

Tuna and corn pies

Crunch into these pies to taste the delicious, cheesy tuna centre. Serve with a fresh salad for a hearty meal or cut the pastry smaller to add a twist to the classic party pie.

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Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

1 tablespoon vegetable oil

1 small leek, trimmed, washed, thinly sliced

1 zucchini, halved, thinly sliced

185 gram can tuna in oil, drained, flaked

310 gram can creamed corn

1/2 cup grated tasty cheese

2 frozen puff pastry sheets, thawed

1 egg, lightly beaten

salad, to serve

Method

1.Preheat oven to 200°C. Line a tray with baking paper.

2.Heat oil in a large frying pan on high heat. Saute leek and zucchini for 4-5 minutes, until tender. Transfer to a bowl. Add tuna, creamed corn and cheese. Season to taste and mix well.

3.Cut each pastry sheet into 4 even squares. Place 4 squares onto prepared tray. Place quarter filling in centre of each square. Brush edges with egg. Top with remaining pastry. Press edges together and roll inwards to seal. Brush with egg.

4.Bake for 20-25 minutes or until golden and puffed. Serve with salad.

Chicken can be used in place of tuna. Cut smaller circles to make pies into finger food.
Note

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Ingredients

Method

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