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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.

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