These are normally made with diced potato and creamed corn but as I had left over mash (2 portions) and peas (1 portion) I used that instead with an onion from the garden and will have the corn on the cob as a side vegetable :)
1 large potato, chopped into 1cm cubes
160g Tuna Chunks in Springwater
310g can creamed corn
1/3 cup Select Frozen Baby Peas
1 tsp curry powder (or too your taste)
frozen shortcrust pastry sheet
salt and freshly ground black pepper to season
egg, beaten
- Boil potato until just tender. Drain and return to bowl.
- Drain Tuna Chunks and roughly flake.
- Add to diced potato with creamed corn and peas and season with curry powder, salt and pepper. Bind with half the egg.
- Roll pastry to desired shapes and wet edges.
- Place tuna mixture into centre.
- Fold pastry in half and press edges together with a fork or finger.
- Place onto prepared tray. Brush with beaten egg, sprinkle with sea salt flakes and bake for 20 minutes or until golden and cooked through.
