This easy budget supper uses ready-rolled pastry to make an open pie – experiment with your own toppings
Prep:5 mins
Serves 4
320g pack ready-rolled puff pastry185g can tuna in spring water, drained and flaked325g can sweetcorn, drained3 tbsp crème fraîche50g cheddar, grateda few chives, snipped to 1cm lengths
STEP 1Heat oven to 220C/200C fan/ gas 7. Lay the pastry out on a baking sheet. Pinch up the edges to form a border, pressing firmly into the corners. Prick the centre all over with a fork and pop in the oven for 10-15 mins.STEP 2Meanwhile, mix the tuna and sweetcorn in a bowl and season.STEP 3Remove the pastry from the oven, pressing the centre down with the back of a fork, as it will have puffed up a bit. Spread the crème fraîche across centre, spoon the tuna mix on top, then sprinkle over the cheese. Bake for 10-15 mins more, until golden, puffed up and cooked though. Sprinkle with chives and cut into quarters.
