Tuna Pot Pie
This Tuna Pot Pie can be made days ahead and freeze really well. It can be baked straight from the freezer without thawing as and when required.
Ingredients
- 2 tbsp olive oil or vegetable oil
- 80 g onion (1 small onion) - shredded
- 80 g button mushrooms - sliced
- 1 bay leaf
- 1.5 tbsp plain flour
- 100 ml chicken broth - Swanon brand
- 100 ml water
- 1 canned tuna (chunk) - drain oil
- 2 cheese slices - optional
- 1 sheet frozen puff pastry - thaw in the chiller before use
- 1 beaten egg - for egg wash
Instructions
- Add oil into pan at medium heat and saute onion for a while at medium heat. Add button mushrooms and bay leaf, fry to aromatic. Dust plain flour over mixture and mix well.
- Mix broth and water, stir well and pour into onion mixture, bring to light boil till thickened.
- Break up chunk tuna with a fork or by hand and pour over mushroom mixture (step 2) and stir well mixture at low heat.
- Lastly add 2 cheese sliced and stir till melted and off heat. Discard bay leaf, add salt and pepper to taste.
- Divide filling with some cut spring onion into 4 foil cups or ramekins. Brush the rims with beaten egg.
- 1 sheet thawed puff pastry cut to require size with a round cutter (I used 3 inches cutter) and prick holes with a fork. Dust with some flour if the pastry is too sticky to handle.
- Place pastry circle on top of filling. Use a fork to press down their edges along the rim to seal. Brush pastry with beaten egg.
- Bake at preheated oven at 200 degrees C for 20 minutes until crust is golden.
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