About this recipe: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.
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
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Method Prep:30min › Cook:35min › Ready in:1hr5min
Preheat the oven to 200 C / Gas 6.
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.
In a bowl, mix together tuna and creamed style corn. Season with salt and pepper.
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.
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.