Tuna & Sweetcorn Slice

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

• Cooking Time Prep 5 mins
  Cook 25 mins - 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  463

• Protein

  18g

• Carbs

  29g

• Fat

  30g

• Saturates

  16g

• Fibre

  1g

• Sugar

  2g

• Salt

  2.6g

Ingredients

• 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

Directions

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

Categories: All Christmas, Family & Kids, Fish, More Recipes, Occasions, Vegetables