Tuna Pie

Shopping list

• 320 g tinned tuna in spring water — drained and flaked

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• 40 g unsalted butter

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• 40 g plain flour

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• 400 ml whole milk

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• 80 g mature Cheddar cheese — grated

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• 100 g frozen peas

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• 100 g sweetcorn — tinned or frozen

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• 1 tsp Dijon mustard

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• 1 tbsp lemon juice

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• 2 tbsp fresh parsley — chopped

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• 0.5 tsp sea salt

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• 0.25 tsp black pepper — freshly ground

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• 320 g ready-rolled puff pastry — 1 sheet

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• 1 piece egg — beaten, for glazing

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Step by step

1. 1

   Preheat your oven to 200°C (180°C fan). Lightly grease a 20 cm round or oval pie dish.

2. 2

   Melt the butter in a medium saucepan over medium heat. Once foaming, add the plain flour and whisk continuously for 1– 2 minutes to form a smooth roux.

3. 3

   Gradually add the milk, whisking constantly to avoid lumps. Bring to a gentle simmer and cook for 3– 4 minutes until the sauce thickens and coats the back of a spoon.

4. 4

   Remove from the heat and stir in the grated Cheddar, mustard, lemon juice, salt, and pepper. Mix until the cheese has melted.

5. 5

   Fold in the flaked tuna, peas, sweetcorn, and chopped parsley. Taste and adjust seasoning if needed.

6. 6

   Pour the tuna mixture into the prepared pie dish and spread evenly.

7. 7

   Unroll the puff pastry sheet and lay it over the top of the dish, trimming any excess and crimping the edges with a fork to seal. Cut a small cross in the centre to allow steam to escape.

8. 8

   Brush the pastry with the beaten egg for a golden finish. Bake for 25– 30 minutes until the pastry is puffed and deeply golden.

9. 9

   Allow to cool for 5 minutes before serving. Accompany with buttered green beans or a simple side salad.