Sunday, July 12, 2015

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. 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



Black Pepper

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.



xx Em







1 comment:

  1. Forgot to tell you. Bella ate the middle out of my mornay pies on Wed. That was a step forward at the time.


Love, love, love hearing from my readers. Please, don't make yourself a stranger, stop by and say hi! Links to blogs are most welcome! xxx