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Tuna & sweetcorn slice

Tuna & sweetcorn slice

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A star rating of 4.3 out of 5.23 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

This easy budget supper uses ready-rolled pastry to make an open pie - experiment with your own toppings

Nutrition: per serving
NutrientUnit
kcal463
fat30g
saturates16g
carbs29g
sugars2g
fibre1g
protein18g
salt2.6g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    Meanwhile, mix the tuna and sweetcorn in a bowl and season.

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, February 2012

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Overall rating

A star rating of 4.3 out of 5.23 ratings
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