Tuna & sweetcorn slice
By Good Food
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
Nutrition per serving
-
kcal 463
-
fat 30g
-
saturates 16g
-
carbs 29g
-
sugars 2g
-
fibre 1g
-
protein 18g
-
salt 2.6g
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
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.
Meanwhile, mix the tuna and sweetcorn in a bowl and season.
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.