Tuna and sweetcorn pastie
- 1 tablespoon butter or margarine
- 1 teaspoon plain flour
- 120ml milk
- 1 small tin tuna, drained
- 1 tablespoon drained tinned sweetcorn
- 2 tablespoons double cream
- 1 packet shortcrust pastry
- 1 egg
Prep:25min › Cook:10min › Ready in:35min
- Preheat the oven to 200 C / Gas 6.
- Melt the butter in a saucepan and add the flour. Cook for a few minutes on low to make a roux base.
- Slowly stir in the milk until you reach a lightly whipped cream texture; you may not need all the milk for this. Stir in the tuna and sweetcorn.
- Roll the pastry to around 2 to 3mm thick, and use an upside down glass to cut circles out of the pastry.
- Add the double cream to the tuna mixture and stir.
- Take a very small amount, 1/2 teaspoon or so depending on the size of your pastry circles, and put in the centre of each pastry circle. Fold it over in half.
- Repeat until all your circles are filled, then gently use a fork to crimp the edges of each pasty. Place them all on a baking tray.
- Beat the egg in a cup and gently spread a little of the egg on top of each pasty.
- Bake until golden brown, about 10 minutes.
Great as an alternative to sandwiches in kids' lunch boxes. Serve 6-8 per child, appetite depending! Make the night before to save some time.
Easy to substitue tuna for cooked chicken or cheese so lots of variety. Let your kids lead the way!
- 30 Jun 2011
very nice and a pleasure to make with children- my daughter loved making these- although she was less enthusiastic eating them, but shes not a lover of tuna. great recipe-thanks - 19 Dec 2011