Tuna and Potato Pies

    1 hour 5 min

    These little pies are fantastic to serve for lunch or dinner. Shortcrust pastry cases are filled with a tuna and sweetcorn filling, then topped with a creamy mash. They are then baked to perfection.

    2 people made this

    Serves: 6 

    • 4 sheets shortcrust pastry
    • 1 (400g) tin tuna, drained
    • 425g tinned creamed style corn
    • salt and pepper
    • 4 potatoes, peeled and chopped into chunks
    • milk to taste
    • butter to taste

    Prep:30min  ›  Cook:35min  ›  Ready in:1hr5min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Bring a large pot of lighty salted water to the boil. Cook the potatoes until tender, about 10-15 minutes. Drain and mash with milk and butter.
    3. In a bowl, mix together tuna and creamed style corn. Season with salt and pepper.
    4. Cut the pastry into circles using a round cookie/pastry cutter. Use the pastry circles to line a greased muffin tin. Fill with the tuna mixture.
    5. Top the pies with mashed potatoes. Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown and cooked through.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)

    Write a review

    Click on stars to rate