Tuesday, 12 August 2014


This is basically one of my favourite sandwiches in a pie, where can you go wrong.  Tuna and sweetcorn is such a classic combination and I really love it as a toasty so this is really just the next step up.  We had this one served with baked beans, proper comfort food, yum.

I have used lard in the pastry because I think it makes it a little shorter and crisp but you could just use butter if you wish.

300g Plain Flour
100g Butter
75g Lard
1 Egg beaten
Cold Water
Egg to Glaze

2 x 185g Tuna  in Oil drained
200g Sweetcorn
100g Chedder Cheese grated
1 Red Onion finely chopped
5 large tbsp Mayonnaise
Black Pepper
1 tbsp Fresh Parsley chopped

Preheat the oven to 160C Fan while you make your pastry.  Cut the butter and lard into the flour then rub it in till there are no lumps and it resembles breadcrumbs.  Add the beaten egg and enough water to form a dough.  Use half the dough to line a 23cm pie plate leaving an over hang around the edge. Brush the edge with water.

In a bowl combine the drained tuna, sweetcorn, cheese, onion and mayonnaise and parsley.  Season well with black pepper and fill the pie case.

Roll out the remaining pastry and cover the pie.  Seal the edges together and trimn off the excess.  Brush with egg glaze and cut a cross in the centre.  Bake for 30-35 minutes till colden.

No comments:

Post a comment