TUNA & VEG PIES
SERVES 4 PREP 20 MINS COOK 20 MINS
• 505g can potato and leek soup
• 425g can tuna, drained, flaked
• 1 cup frozen mixed vegetables
• 4 green onions, finely chopped
• ¼ cup chopped fresh dill
• 2 tsp finely grated lemon zest
• 6 sheets frozen puff pastry, thawed
• 1 egg, lightly beaten
• 2 tsp sesame seeds
• mixed salad leaves, to serve
1 Preheat oven to 200°C.
Line 2 oven trays with baking paper.
2 In a large bowl, combine soup, tuna, vegetables, onion, dill and zest. Season to taste.
3 Using a 10cm round cutter, cut 24 rounds from pastry sheets. Top 12 rounds with tuna mixture, leaving a small border on edge. Brush edges with a little egg, then top with remaining pastry rounds, pleating edges to seal. Place on trays.
4 Using a small sharp knife, pierce tops of each pie to form a vent. Brush with remaining egg and sprinkle with sesame seeds. 5 Bake 15-20 mins until puffed and golden. Serve pies with mixed salad leaves.