My Aunty’s Tuna Pasties

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Makes 12

Ingredients

  • 500gm frozen puff pastry
  • 220gm can tuna, drained
  • 1 carrot, diced into small cubes
  • 1 potato, diced into small cubes
  • 1 onion, finely chopped
  • 1 tablespoon parsley, finely chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons lemon juice (optional)
  • evaporated milk (for glazing)

Method

  1. Preheat oven to 220’C and line a baking tray.
  2. Par boil carrot and potato and combine with tuna, onion, parsley, tomato paste and seasonings.
  3. Cut pastry sheets in half and divide mixture equally between each half.
  4. Brush edges of the pastry with evaporated milk.
  5. Fold pastry over and press or crimp edges firmly together and prick with a fork to allow the steam to escape.
  6. Glaze with evaporated milk and bake in oven for 15-20 minutes pasties are golden brown.

K.

 

 

 

 

 

My Tuna & Corn Casserole

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Ingredients

  • 425gm can tuna in springwater, drained
  • 400gm corn kernels, drained
  • 420gm can cream of asparagus soup
  • 2 cups cooked white rice
  • 1/2 cup grated tasty cheese
  • 1/2 cup evaporated milk
  • 1 red onion, finely chopped
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoon fresh lemon juice
  • Salt & Pepper to taste

Topping

  • 1 cup crushed Weet-Bix
  • 100gm butter, melted
  • Lemon and parsley to garnish

Method

  1. Preheat oven to 160’C and grease a medium ovenproof dish.
  2. Combine all ingredients in a large bowl and pour into prepared dish.
  3. Combine Weet-Bix and melted butter in a small bowl and spread over tuna mixture.
  4. Bake for approximately 30 minutes .
  5. Garnished with lemon and parsley.

K.