Save to your scrapbook
Easy tuna & egg lunchbox pasties
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
4 Waitrose British Blacktail Medium Free Range Eggs
500g pack puff pastry
350g tub Waitrose Four Cheese Sauce
2 x 160g cans John West Pole & Line Caught Tuna Chunks In Spring Water, drained
25g pack chives, snipped
Plain flour, for rolling
1/2 tsp cayenne or paprika, to serve
1. Cook 3 of the eggs in a saucepan of boiling water for 9 minutes. Drain and cool a little under running water then peel and roughly chop.
2. Meanwhile, preheat the oven to 200°C, gas mark 6. Roll out the pastry to make a 38cm square and cut into 4 equal squares. Beat the remaining egg.
3. Mix the chopped eggs, cheese sauce, tuna and most of the chives. Divide the filling between the pastry squares, brush the edges with beaten egg then pull the four corners up and inward to meet in the centre, folding one corner over the other like closing an envelope. Firmly press the edges together to seal (using more beaten egg if you need). Repeat to make 4 parcels.
4. Transfer the parcels to a parchment-lined baking sheet and brush lightly with egg. Bake for 25-30 minutes until puffed, golden and piping hot (the parcels may open up a little as they bake). Scatter a pinch of cayenne or paprika and chives onto each pasty and serve.
Typical values per serving:
Champteloup Sauvignon Blanc
This recipe was first published in September 2017.