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.

    3 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.

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    Reviews in English (2)


    Made this tonight but instead of small individual pies, made one big pie. It has turned out really nice and was very tasty. Will definately make again.  -  16 May 2013


    Fantastic recipe! I made it as one big pie as I didn't have a cookie cutter but it was great. My husband had toothache and I have a 10 month old baby so was trying to find something they could both eat and this was a great hit. Will definitely be making it again  -  22 Jul 2016