Name: Tuna, broccoli and potato pie
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 30 gram butter; 1 small leek, pale section only, thinly sliced; 1 tablespoon plain flour; 2/3 cup light cooking cream; 2/3 cup chicken stock; 1/2 cup frozen pea, carrot and corn mix; 1 1/2 cup frozen broccoli florets; 185 gram can tuna in springwater, drained, flaked; 1 tablespoon chopped flat-leaf parsley; 250 gram frozen potato swirls; mixed salad, to serve

Ingredients

30 gram butter

1 small leek, pale section only, thinly sliced

1 tablespoon plain flour

2/3 cup light cooking cream

2/3 cup chicken stock

1/2 cup frozen pea, carrot and corn mix

1 1/2 cup frozen broccoli florets

185 gram can tuna in springwater, drained, flaked

1 tablespoon chopped flat-leaf parsley

250 gram frozen potato swirls

mixed salad, to serve

Method

1.Preheat oven to 180°C/160°C fan-forced. Melt butter in a small saucepan over moderate heat. Add leek; cook and stir for 5 minutes or until soft. Add flour; cook and stir tor 1-2 minutes or until combined and thickened. Gradually add cream and stock; cook and stir for 2-3 minutes or until mixture boils and thickens.

2.Add vegetable mix, broccoli and tuna. Simmer, uncovered, for 5 minutes or until heated. Remove from heat. Stir in parsley.

3.Spoon mixture into 2 x 1 1/2-cup ovenproof dishes. Top with potato swirls Bake for 8-10 minutes or until golden. Serve with salad.

You can use shredded barbecued chicken instead of tuna. If broccoli florets are too large, cut in half.
Note

Woman's Weekly Food

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Ingredients

Method

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