Tuna Mornay Pies

It's been a busy weekend in the kitchen.

 

 

 

I whipped up some tuna mornay pies this afternoon and they were so good I thought I'd share the recipe. Actually, I didn't follow a recipe, I just threw it together and hoped for the best. So...here goes.

 

Ingredients

 

Two sheets of readymade shortcrust pastry

185g tin of dolphin safe tuna in spring water.

2 Tbsp Butter

2 Tbsp Plain Flour

2 cups Milk

1/2 cup Parmesan & Mozzerella

1 Tbsp Dijon Mustard

Salt and Pepper

2 Sweet Potato

Butter

Cream

Black Pepper

1 cup Mozzerella extra

 

 

Directions

 

Pre-heat oven to 180 degrees C.

 

Spray muffin tin with oil and line the bottom of each hole with a circle of baking paper (I cut them slightly larger than the base).

 

To make the mornay, heat butter in a saucepan over medium heat for 2 minutes or until melted and foaming. Add flour. Cook, stirring with a whisk until mixture bubbles. Remove pan from heat. Slowly add milk, 1/4 cup at a time, whisking constantly to prevent lumps forming. Return to heat and stir regularly until sauce thickens. Add cheese, mustard and salt & pepper to taste. When cheese has melted into the sauce add the tuna. Set aside.

Steam sweet potato and mash with a bit of butter, seasoning and splash of cream.

 

Cut large circles of pastry, four per sheet, then shape two more circles from the leftover scraps of pastry. I used 7cm muffin holes so I cut 11cm circles of pastry to ensure nice high sides to the pies. Mould each circle of pastry into the muffin holes and make a couple of cuts in the bases to allow air to escape.

 

 

Place in the oven for approx 10 mins to blind bake. Remove from oven and use the back of a teaspoon to press pastry cases back into shape if any have air pockets.

 

 

 

 

Fill the cases with the tuna mornay, top with sweet potato and a sprinkling of Mozzerella. Place back into the oven until cheese is golden brown.

 

Fab for lunch boxes or dinner with a side salad.

 

Enjoy!

xx Em

 

 

 

 

 

 

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