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Tuna, egg & cheese pies

Method

  • Boil 4 eggs for 6-7 mins. Then peel and chop up when cool enough to handle.
  • Melt the ghee in a heavy-bottomed pan. Add the flour and cook until well combined, continually stirring.
  • Then add 2 cups hot stock with a little salt and rapidly whisk until a sauce consistency is reached, adding more stock if needed.
  • Turn the heat down and add the cream, cheese and parsley. Mix well until the cheese has melted.
  • Then add the tuna with the chopped eggs. Gently stir, remove from the heat, taste for seasoning and set aside to cool a little.
  • Preheat oven to 190°C fan forced (210°C normal).
  • Beat the remaining egg with the milk.
  • Cut the pastry sheets into smallish rounds and place on lightly oiled baking sheets. Spoon the tuna mixture in the centre (being careful not to over fill) and brush the edges with egg wash. Then cover with pastry rounds and crimp the edges with a fork. Lightly brush all over with the egg wash and cook in the oven for 8-10 mins until golden and risen.

Ingredients

  • 5 large eggs
  • 2 tbsp ghee (or butter)
  • 2 tbsp plain flour
  • 3 cups hot chicken stock
  • sea salt & freshly ground pepper
  • a good splash of cream
  • 1 cup grated tasty cheese
  • 1 tbsp chopped fresh parsley
  • about 400 gm canned tuna, drained & flaked
  • ¼ cup milk
  • puff pastry sheets
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm