Perfect Tuna And Sweetcorn Pies Recipes

TUNA & SWEETCORN SLICE

Steps:

• 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.

TUNA AND CORN PIES

Steps:

• Cut 4 each 10cm circles from each pastry sheet.
• Place pastry circles into a greased 12 cup medium muffin tin.
• Combine creamed corn, eggs, chives and sour cream and season with salt and pepper.
• Spoon mixture into pastry cases and sprinkle with cheese.
• Bake in a preheated oven at 200ºC for 20-25 minutes.

TUNA AND SWEETCORN PASTIES

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Drain the tuna and mix with the corn and the sauce. Season with pepper - you probably won't need salt.
• Roll out the pastry on a lightly floured surface to the thickness of a 2p coin. Cut out 11cm rounds. Re-roll the pastry trimmings and cut out more rounds.
• Brush one round with the egg, put 1 heaped tsp of the tuna mixture in the middle. Fold over the pastry to make a turnover and press the edges together to seal. Repeat until all the tuna is used up.
• Put on the baking trays and brush with egg. Bake for 20-25 minutes until golden.

TUNA, SPRING ONION & SWEETCORN FRITTERS

Steps:

• Mix the milk and eggs together in a jug with ½ tsp salt and ¼ tsp ground black pepper. Sift the flour into a bowl, make a well in the centre and pour in the egg mixture in a thin, steady stream, whisking well until combined. Stir in the sweetcorn, spring onions, lemon zest and tuna.
• Heat a drop of oil in a non-stick or cast iron frying pan over a medium heat. Drop spoonfuls of the batter into the pan and cook until crisp and golden, about 2-3 mins, flip and repeat on the other side (you'll need to do this in batches). Keep warm in a low oven and repeat with the remaining batter.
• Serve the hot fritters with the lemon wedges for squeezing over, the soured cream and hot sauce, if using.