Tuna & sweetcorn slice
About this recipe
This easy budget supper uses ready-rolled pastry to make an open pie - experiment with your own toppings
Tags
Nutrition per Serving
Credits
Good Food team
BBCGoodFood / Tasty
Rating
4.4 / 5
24 ratings
Directions
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.
Meanwhile, mix the tuna and sweetcorn in a bowl and season.
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.
Ingredients
Equipment needed
baking sheet, oven, bowl
320g pack ready-rolled puff pastry
185g can tuna in spring water, drained and flaked
325g can sweetcorn, drained
3 tbsp crème fraîche
50g cheddar, grated
a few chives, snipped to 1cm lengths
Pricing
Breakdown by ingredient
Prices from Spoonacular (estimates only). Currency rates approximate.
Find Ingredients Near You
Related Recipes
