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.
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
1 cup Mozzerella extra
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.