Pies, frittatas and quiches

Bacon and egg quiches

Note this recipe is for use in an electric pie maker.  The mixture can be used in your oven just as easily by using muffin trays or a large flan dish
Makes 10
Ingredients

• 5 - 6 sheets ready made puff pastry, thawed
• 200gm diced bacon
• ½ red onion, finely chopped
• 50gm grated parmesan cheese
• 100gm grated tasty cheese
• 4 eggs
• 4 tbsp cream
• Salt and pepper

Method

1. Preheat your pie maker before inserting puff pastry.
2. Mix all filling ingredients until well combined.
3. Place a circle of puff pastry into each of the pie maker moulds.  Add approximately ½ cup filling to each mould, being careful not to overfill.  Close the lid and cook for about 10 to 12 minutes or until the filling is set and the pastry is golden brown.

Note
If the pastry is golden and cooked through and the filling is not quite set, turn the pie maker off and leave the quiches to stand for a further 2 minutes with the lid closed.

Rocket polenta wedges

Cheap and cheerful
Ingredients

• 60gm butter
• 1 small leek, washed and finely chopped
• 2 cloves garlic, finely chopped
• ½​ cup plain flour
• 3 tbsp polenta
• 1 cup milk
• 4 eggs, separated
• ½​ cup grated parmesan cheese
• 125gm rocket, coarsely chopped
• Salt and pepper
• Olive oil, to serve

Method

1. Preheat oven to 200°C (180 fan forced).  Grease and line a 20 x 30cm slice pan, extending paper 2cm above edge of pan.
2. Heat butter in a medium saucepan, cook leek and garlic until soft. Gradually stir in flour and polenta, cook stirring for 1 minute. Remove pan from heat, gradually add milk.  Return to heat and cook stirring until mixture boils and thickens. Remove from heat, stir in lightly beaten egg yolks, cheese and rocket. Season with salt and pepper.  Transfer mixture to a large bowl.
3. Beat egg whites in small bowl until soft peaks form. Fold egg whites into polenta mixture in two batches. Spread into prepared pan, bake uncovered for about 15 minutes until browned and cooked through. Turn onto board and cut into wedges. Drizzle with olive oil and serve.

Spanakopita

Spanakopita is a scrumptious, savoury Greek pie made with crispy layers of filo pastry with a tasty filling of spinach, cheese and onions
Serves 8
Preparation + cooking:  1½ hours
Ingredients

• 1 tbsp olive oil
• 1onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 bunch silverbeet or spinach, white stems removed, coarsely shredded
• 400gm ricotta
• 200gm feta, crumbled
• ¼ cup finely grated parmesan cheese
• 2 spring onions, thinly sliced
• 4 eggs, lightly whisked
• 2 tbsp finely chopped dill
• 2 tbsp finely grated lemon rind
• 12 sheets filo pastry
• ½ cup olive oil, extra
• 1 tsp cumin seeds

Method

1. Preheat oven to 180°C (160 fan forced).  Grease and line a 20 x 30cm slice pan.
2. Heat oil in a frying pan over medium heat.  Cook onion and garlic for 5 minutes, or until soft.  Add silverbeet (or spinach).  Cook, tossing for 5 minutes, or until wilted.  Set aside for 15 minutes to cool.
3. Combine silverbeet mixture, ricotta, feta, parmesan, spring onion, eggs, dill and lemon rind in a bowl.
4. Place the filo on a clean work surface.  Cover with a dry tea towel, then a damp tea towel to prevent it drying out.  Brush one filo sheet with extra olive oil.  Top with another sheet then brush with oil.  Repeat until you have a stack of 6 sheets.  Repeat to make a second filo stack.
5. Line prepared pan with one filo stack, allowing the sides to overhang.  Spread the silverbeet mixture evenly over the filo.  Top with the other filo stack.  Trim filo edges, leaving a 3cm overhang.  Fold the filo over to enclose.  Use a sharp knife to score the pastry diagonally.  Sprinkle with cumin seeds.
6. Bake for 30 minutes, or until golden.  Set aside to cool for 5 minutes before serving.

Serving suggestion
Perfect served with a Greek salad or as part of a traditional Greek feast with lamb
Recipe credit
Coles Magazine

Rhubarb and apple pie

Traditional and delicious.  Make sure you leave plenty of time for preparation and cooking (it will be worth the effort)
Serves 8
Ingredients
Pastry

• 3 cups plain flour
• 225gm cold unsalted butter, cubed
• ¼ cup icing sugar
• 1 egg
• 1 - 2 tbsp ice water

Pie filling

• 40gm unsalted butter
• 1 bunch rhubarb (washed, trimmed and sliced)
• 8 large green apples (peeled, cored and sliced)
• ½ cup caster sugar, plus extra for sprinkling over the top
• ½ tsp cinnamon
• ½ tsp ground cardamon
• 2 tbsp almond meal
• 2 tbsp milk
• Cream, custard or ice cream to serve

Method

1. Place plain flour, butter and icing sugar into a food processor and process until mixture resembles fine breadcrumbs.  Add egg and water then process until dough forms a smooth ball.  Remove and wrap in plastic.  Refrigerate for 30 minutes.
2. Preheat oven to 175°C (155 fan forced).  Grease a 24cm fluted pie dish.
3. Divide dough in half and roll out one portion on a floured work surface until it is thin enough to line the pie dish.  Carefully transfer to the pie dish and trim excess (leaving a little extra around the rim for shrinkage).  Line with baking paper and fill with baking beads (or rice/chick peas).   Blind bake for about 20 minutes until light golden.  Remove the beads (rice/chick peas) then return to oven for a further 10 minutes to dry out.  Remove from oven and set aside.
4. Meanwhile, melt the butter in a frying pan over low heat.  Add rhubarb, apple, sugar, cinnamon and cardamon.  Cook for about 6 to 7 minutes, or until apple softens.  Transfer to a bowl, sprinkle with almond meal and set aside.
5. Roll out the remaining half of the pastry into a thin layer.  Cut into 1½cm strips and set aside.
6. Add the fruit filling to the pastry shell.  Moisten the edge of the base pastry with a little water then weave strips of pastry over the top of the filling to create a lattice  pattern.  Press to seal, brush with milk and sprinkle with a little caster sugar.
7. Bake for about 35 to 40 minutes until pastry is golden.  Serve warm or cold with custard or ice cream, or both!

Bolognese scroll

A delicious way to use up leftover bolognese sauce
Ingredients

• Ready made puff pastry sheets, thawed
• Parmesan cheese, grated
• Bolognese sauce
• Beaten egg
• Garden salad, to serve

Method

1. Preheat oven to 200°C (180 fan forced).  Sprinkle pastry sheets with parmesan.  Top with bolognese sauce. Brush edges of pastry with beaten egg.  Roll lengthwise and press edges to seal.
2. Brush pastry with beaten egg and bake until golden brown.
3. Serve with a fresh garden salad.

Cottage pie

Delicious, good old fashioned, comfort food
Serves 4
Preparation + cooking:  1 hour 10 minutes
Ingredients

• 80gm butter
• 1 onion, finely chopped
• 3 French shallots, finely chopped
• 2 garlic cloves, finely chopped
• 800gm beef mince
• 1 large tomato, finely chopped
• 500ml beef stock
• ½ cup red wine
• Salt and pepper
• 1kg potatoes, peeled and chopped
• 200ml milk
• 2 eggs, 1 separated
• 2 tbsp panko breadcrumbs
• 1 tbsp fresh thyme leaves

​Method

1. Melt half the butter in a large frying pan over medium heat.  Add onion, shallots and garlic and stir for 5 minutes or until soft.  Add mince and stir, breaking up any lumps, for 5 minutes until mince is browned.  Add tomato, stock and red wine.  Bring to boil then reduce heat to medium-low.  Simmer for about 20 minutes or until liquid is nearly evaporated.  Season with salt and pepper and set aside to cool.
2. Meanwhile, cook the potatoes in boiling salted water until just tender.  Drain well then return to pan and shake over low heat to absorb any moisture.  Mash the potato, add the milk, egg yolk and remaining butter.  Continue to mash until smooth and creamy.  Season to taste.
3. Preheat oven to 200°C (180 fan forced).  Add the egg and reserved egg white to the mince mixture.  Stir well to combine.  Transfer to a 2 litre (8 cup) capacity oven dish.  Spoon or pipe little mounds of mash over the top of the mince.  Sprinkle with breadcrumbs and thyme leaves.
4. Bake for about 35 minutes until golden and crispy.  Allow to rest for 10 minutes before serving.

Serving suggestion
Serve with a selection of your favourite vegetables

Shepherd's pie with creamy rice topping

Photo coming soon

Simply excellent
Serves 6 to 8
Ingredients

• 1 tbsp olive oil
• 2 onions, chopped
• 3 cloves garlic, finely chopped
• 200gm mushrooms, sliced
• 1kg lamb mince
• ¼ cup tomato paste
• 400gm can diced tomatoes
• 2 tbsp Worcestershire sauce
• ½ cup beef stock
• 300gm can corn kernels, drained
• 2 tbsp parsley, chopped
• 2 tbsp thyme, chopped
• Salt and pepper

Creamy rice topping

• 40gm butter
• 1½ cups rice
• 2½ cups water
• 1 cup grated tasty cheese
• ½ cup cream

Method

1. Preheat oven to 200°C (180 fan forced).  Heat oil in a large pan.  Add onions, garlic and mushrooms and cook, stirring until onions are soft.  Add lamb mince and cook until browned.  Stir in tomato paste, diced tomatoes, Worcestershire sauce and beef stock.  Simmer uncovered for about 20 minutes or until thickened.   Stir in corn and herbs then season to taste.  Transfer mince to a 12 cup (3 litre) ovenproof dish. 
2. Prepare creamy rice topping.  Heat butter in a medium pan, add rice and stir to coat.  Stir in the water and bring to boil.  Reduce heat and simmer for about 10 minutes until tender and liquid is evaporated, stirring occasionally.  Stir in grated cheese and cream and season with salt and pepper.
3. Spread rice mixture over lamb mince and place in oven.  Bake for about 20 minutes or until golden.  Allow to stand for 10 minutes before serving.

Recipe credit
Australian Women's Weekly, September 1996​

Satay porky puffs

Ingredients

• 2 tbsp peanut oil
• 1 tsp sesame oil
• 1 onion, finely chopped
• 1 tsp grated ginger
• 2 red chillies, finely sliced
• 2 tbsp white wine, or water
• 500gm pork mince
• 1 small bottle satay sauce
• Salt and pepper
• 2 sheets ready made puff pastry, thawed
• 1 egg combined with 1 tbsp water

Method

1. Preheat oven to 200°C (180 fan forced).  Line two baking trays with baking paper. 
2. Heat peanut oil and sesame oil in a large frying pan.  Gently fry onion, ginger and chillies until soft.  Stir in wine (or water) and cook for 1 minute.  Add mince and stir until browned.  Add satay sauce and simmer until thick.  Season with salt and pepper to taste.
3. Cut pastry sheets in half diagonally.  Add one quarter of the mince mixture to each triangle.  Brush edges with water and press edges with a fork to seal.  Brush with egg mixture.
4. Bake for about 15 to 20 minutes until puffed and golden.

Serving suggestion
Nothing beats a nice serve of hot chips on the side

Lamb Korma pie

This is one of the tastiest pies I have ever had the pleasure of cooking and serving to my family.  You simply must treat yourself!
Serves 4
Preparation time:  30 minutes + 30 minutes proving time
Cooking time:        3 hours
Ingredients

• 2 tbsp vegetable oil
• 750gm diced lamb
• 1 bunch coriander, roots attached
• 1 onion, sliced
• 2 tbsp plain flour
• ½ cup korma paste
• 1 cup chicken stock
• ½ cup Greek yoghurt
• Salt and pepper
• Cooking oil spray
• 1 egg, whisked

Bread dough pie shell

• 2 cups plain flour
• 1 sachet (7gm) dry yeast
• 1½ tsp cumin seeds
• 1 tsp salt
• ¾ cup hot water
• 1 tbsp vegetable oil
• Extra plain flour, for dusting
• Extra vegetable oil, for greasing

Green chilli sauce

• 1 cup Greek yoghurt
• 1 long green chilli, thinly sliced
• ½ tsp ground cumin
• 1 cup coriander leaves, chopped
• 1 cup mint leaves, chopped

• 1 tbsp lemon juice

Method

1. Preheat oven to 150°C (130 fan forced).  Heat oil in large casserole dish over medium heat.  Cook lamb in batches until browned then transfer to a bowl.
2. Remove roots and 3cm of coriander stalk from bunch, reserving leaves.  Wash and finely chop then add to casserole dish with onion and cook for 3 minutes or until soft, adding a little extra oil if necessary.
3. Add flour and korma paste then cook, stirring for one minute.  Add stock and yoghurt and stir until mixture comes to the boil.  Return lamb to casserole dish and stir to combine.  Cover and place in oven to cook for 2½ hours.  Remove casserole from the oven and taste.  Adjust seasoning and add extra curry paste, if required, to suit your palette. Set aside to cool.
4. Meanwhile, to make the bread dough pie shell, combine flour, yeast, cumin seeds and salt in a large bowl.  Add hot water and oil and stir until a soft dough ball forms.  Turn out dough onto a lightly floured surface and knead for 5 minutes  until smooth.  Place dough in a large, oiled bowl and set aside in a warm place for 30 minutes or until doubled in size.
5. Preheat oven to 200°C (180 fan forced).  Place a large, flat baking tray in the oven.  Grease a large pie dish (or baking dish) with cooking oil spray then line with baking paper.
6. Turn out dough onto a lightly floured surface and knead for 2 minutes until smooth.  Roll out dough between 2 sheets of baking paper until 4mm thick.  Line prepared dish with dough then trim around the edge, leaving a 5cm overhang.
7. Spoon lamb mixture into pie shell and fold dough toward centre, pressing edges to create a rustic effect.  Brush pie shell with egg wash then place pie on preheated tray.  Bake for about 40 minutes until golden.
8. To make the green chilli sauce, place all ingredients in a food processor and blend until smooth.  Season with salt and pepper and transfer to a serving bowl.
9. Top pie with chopped coriander leaves and serve with the green chilli sauce.

Serving suggestion
Serve with papadums and a bowl of your favourite fruit chutney
​Recipe credit
Better Homes & Gardens​​

Chicken leek and feta pies

I am lost for words, these pies are simply delicious and the variations are endless (try adding bacon, mushrooms and peas)
If you are short on time, bake one large pie
Makes 6
Preparation + cooking:  1 hour 15 minutes
Ingredients

• 1 tbsp olive oil
• 1kg chicken thigh fillets, chopped
• 2 leeks, washed and sliced
• 1 celery stick, sliced
• 2 tsp thyme
• ¼ cup plain flour
• 1½ cups chicken stock
• ¾ cup cream
• 400gm potatoes, peeled and chopped
• 1 tsp dijon mustard
• 200gm Persian or soft feta
• 2 - 3 sheets ready made puff pastry, thawed
• 1 egg yolk, lightly beaten

Method

1. Heat oil in a deep frying pan over medium heat.  Cook chicken in batches, stirring for 5 minutes or until browned.  Remove from pan.  Add leek, celery and thyme to pan.  Cook, stirring for 5 minutes or until celery has softened.
2. Stir in flour then gradually add stock a little at a time.  Add cream and potatoes.  Bring to boil, reduce heat to medium-low and simmer for 10 to 12 minutes or until potato is tender.  Stir in mustard, feta and chicken.  Allow to cool slightly.
3. Preheat oven to 180°C (160 fan forced).  Place chicken mixture into 6 lightly greased individual casserole dishes or ramekins.  Top with pastry and trim excess.  Brush pastry with beaten egg yolk.  Cut a small slit in each pastry.  Bake for about 30 minutes or until pastry is puffed and golden and filling is heated through.

Recipe credit
Woolworths Fresh Magazine

Steak and kidney pie

Photo coming soon

An absolutely delicious, old-fashioned favourite
Serves 4
Ingredients

• 250gm ox kidney, fat and skin removed
• 1kg chuck steak, cubed
• 2 onions, chopped
• 1 tbsp soy sauce
• 2 cups beef stock
• ⅓ cup plain flour
• ½ cup water
• 2 tbsp chopped parsley
• Salt and pepper
• 375gm ready made puff pastry sheets, thawed
• 1 egg yolk, beaten

​Method

1. Chop kidney into 2cm cubes.  Combine kidney, steak, onions, soy sauce and beef stock in a large saucepan.  Bring to boil then reduce heat and simmer, covered, for about 2 hours, or until meat is tender.
2. Combine plain flour and water.  Stir into beef mixture then stir over medium-high heat for about 3 minutes until mixture boils and thickens.  Stir in parsley and season with salt and pepper.  Simmer, uncovered, for a further three minutes.  Allow to cool slightly.
3. Preheat oven to 175°C (155 fan forced).  Spoon beef mixture into a lightly greased 6 cup capacity pie dish.
4. Cut thin strips of pastry and place around edge of pie dish then brush with water.  Cut pastry sheets to fit top of pie (enough to cover strips around edges).  Cut 1cm nicks through both layers of pastry around the rim of the dish, pressing edges to seal.  Cut two small slits in the pastry.  Decorate with pastry trimmings if desired.
5. Brush pastry with beaten egg yolk.  Bake for about 30 minutes or until pastry is puffed and golden and pie filling is heated through.
6. Allow to stand for 10 minutes before serving.

Notes

• Suitable to freeze
• Not suitable to microwave
• Pie can be made 2 days before serving

Recipe credit
The Australian Women's Weekly Magazine, September 1990

Mini meat pies

​This is a delicious recipe
Perfect for kids' parties, footy finals and Australia Day celebrations
Thanks to Taste.com for the recipe Mini meat pies

Mini meat pies with mashed potato and minty mushy peas

This is a great little crowd pleaser and a delicious twist on an Aussie favourite
I baked these in a greased mini muffin pan using puff pastry cut into squares instead of filo pastry
Thanks to Taste.com for the recipe Meat pies with potato and minted mushy peas

Curry pumpkin tarts with rocket dip

Something a little bit different and very tasty
Makes 12
Preparation + cooking:  45 minutes
Ingredients

• 200gm pumpkin, peeled and chopped
• Canola spray
• Salt and pepper
• 3 sheets ready made shortcrust pastry, thawed
• 150gm Danish or Persian feta
• 3 eggs, at room temperature
• 300ml cream
• 1 tsp mild curry powder
• ½ cup chunky rocket dip, shop bought

Method

1. Preheat oven to 200°C (180 fan forced).  Place pumpkin on a baking tray and spray with canola oil.  Season with salt and pepper and bake until tender.
2. Meanwhile, using a 10cm round pastry cutter, cut 12 rounds from pastry sheets.  Grease a 12 hole (⅓ cup) muffin tray and line with pastry rounds.  Blind bake for 10 to 12 minutes or until just golden.
3. Combine pumpkin, feta, eggs, cream and curry powder in a food processor.  Blend until smooth then season with salt and pepper.
4. Pour pumpkin mixture into prepared pastry cases.  Bake for 20 to 25 minutes until golden and set.  Stand in tray for 2 minutes then carefully transfer tarts to a wire rack to cool slightly before serving.
5. Arrange tarts on a serving platter and top with a teaspoon of rocket dip.

Notes

• To freeze, cool tarts completely then arrange in single layers in airtight containers.  Do not top with dip.  Freeze for up to 3 months.
• Thaw in fridge overnight.  To reheat, place thawed tarts on a baking tray in preheated oven 180°C (160 fan forced) for 10 minutes or until heated through.  Don't forget to serve with chunky rocket dip.

Cheese tourta

Simple, tasty, versatile. The recipe below is for bacon and leek tourta, however, the variations are endless.  Try using grated cheese, leek and potato or salmon and brie (see middle picture above).  Tourta is a delicious snack or can be served as a main with vegetables or a side salad.
Ingredients

• ½ cup white rice
• 1 tbsp oil
• 1 large leek, sliced and washed
• 2 bacon rashers, rind removed and chopped
• 2 garlic cloves, finely chopped
• 4 large eggs, beaten
• 100gm grated tasty cheese
• 1 tbsp chopped parsley
• 1 tsp dried marjoram or oregano
• Salt and pepper
• 3 tbsp grated parmesan cheese
• Cherry tomatoes, halved

Method

1. Preheat oven to 170°C (150 fan forced).
2. Boil rice in salted water for 13 minutes until just cooked.  Drain in cold water and set aside to cool slightly.
3. Heat oil then fry leeks, bacon and garlic over medium heat until soft.
4. Mix together the rice, leek and bacon mixture, beaten eggs, grated cheese and herbs. Season with salt and pepper.
5. Place the mixture into a greased 20 x 20cm baking dish. Sprinkle with parmesan cheese and top with cherry tomatoes.
6. Bake for about 40 minutes until golden brown.  Allow to rest for 10 minutes before serving.

Brie and potato frittata bites

Ingredients

• 3 large potatoes, peeled and halved
• 1 tbsp olive oil
• 1 red onion, finely sliced
• 8 eggs
• ½ cup sour cream
• 2 tbsp finely chopped chives
• Salt and pepper
• 150gm brie, finely sliced

Method

1. Preheat oven to 180°C (160 fan forced). Grease and line a 20 x 30cm deep dish.
2. Boil potatoes in salted water for 10 to 15 minutes until just tender. Set aside to cool for 5 minutes then slice thinly.
3. Meanwhile, heat the oil and fry onion until soft.
4. Whisk together the eggs, sour cream and chives. Season with salt and pepper.
5. Arrange half of the potatoes in a single layer over the base of the lined dish. Top with half of the onion and half of the brie slices. Repeat layering of potatoes, onion and brie. Pour the egg mixture over the potatoes.
6. Bake for 30 minutes or until just set and golden. Set aside for 20 to 30 minutes to cool.
7. Slice into squares and arrange on a serving dish.

Red salmon and brie quiche

Photo coming soon

Preparation + cooking:  1 hour 15 minutes
Serves 6
Ingredients

• Cooking oil spray
• 2 sheets ready made shortcrust pastry, thawed
• Rice, dried beans or baking beads, for blind baking
• 415gm can red salmon
• 3 eggs
• 300ml cream or sour cream
• 1 tbsp chopped dill
• 1 tbsp chopped chives
• Salt and pepper
• 150gm brie

​​Method

1. Preheat oven to 200°C (180 fan forced).  Place a 23 x 3½ cm fluted quiche tin onto a baking tray.  Spray with cooking oil.
2. Line quiche tin with pastry, cutting and joining where necessary.  Trim excess pastry.  Prick base with a fork.  Line with a sheet of baking paper and fill with rice, dried beans or baking beads.  Bake for 15 minutes.  Remove paper and rice (or whatever you used to blind bake) and return to oven for 5 minutes.  Remove quiche from oven and reduce oven temperature to 180°C (160 fan forced).
3. Meanwhile, drain salmon well then remove and discard skin and bones.  Flake salmon with a fork.
4. In a medium bowl whisk the eggs, cream or sour cream, dill and chives.  Season with salt and pepper.
5. Scatter salmon over base of pastry shell.  Cover with the cream mixture.  Cut brie into small wedges and arrange on top of filling.
6. Bake for about 50 minutes until golden, puffed and set in the centre.  Allow to stand for 10 minutes before serving.

Serving suggestion
Delicious served hot or cold with a fresh garden salad

Pecorino and spinach tart

Photo coming soon

I love this recipe!  Light and delicious
Serves 4
Preparation + cooking:  1 hour
Ingredients

• 1 packet filo pastry
• 60gm butter, melted
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 large bunches baby spinach, washed
• ¾ cup cream
• 3 eggs, beaten
• 1 cup grated pecorino cheese
• Salt and pepper
• ¼ cup pine nuts

Method

1. Preheat oven to 180°C (160 fan forced).  Grease a 20cm loose based flan ring or pie dish.  Brush 8 sheets of filo pastry with melted butter, stacking into the pie dish as you go, overlapping the edges.
2. Heat oil in frying pan and sauté onion until soft.  Add spinach and stir until just wilted.  Drain any excess water.
3. Place cream in a bowl with beaten eggs.  Stir in grated pecorino, onion and spinach.  Season well with salt and pepper.
4. Fill pastry case with cheese and spinach mixture.  Sprinkle with pine nuts.
5. Bake for about 35 to 40 minutes or until golden and firm to touch.
6. Allow to stand for 5 minutes before serving.

Notes

• For individual tarts, use 4 x 10cm flan rings or a muffin pan, using 5 layers of filo pastry
• Parmesan or Romano cheese also work beautifully in this recipe

Serving suggestion
Delicious served warm or cold with a fresh garden salad

Tuna mornay pie

Photo coming soon

Super easy to make and super yummy!!
Serves 4
Preparation + cooking:  45 minutes
Ingredients

• 40gm butter
• 2 tbsp plain flour
• 1 cup milk
• Salt and pepper
• 425gm tuna in oil
• 4 eggs, hard-boiled and peeled
• 1 sheet ready-made puff pastry, thawed
• Sea salt flakes

Method

1. Preheat oven to 200°C (180 fan forced).  Melt butter in a small heavy-based saucepan.  Use some of the butter to brush the base and sides of a deep, ovenproof pie dish.  Add flour to remaining butter and stir to combine.  Whisk in milk and stir continuously over a low heat until the mixture bubbles and thickens.  Season with salt and pepper.
2. Drain tuna and arrange in the base of the prepared pie dish.  Cut eggs into thick slices and arrange over the top of the tuna.  Pour the white sauce over the tuna and eggs.
3. Place puff pastry on top of the dish, turning under the edges.  Brush the pastry with milk and sprinkle lightly with sea salt flakes.  Bake for about 20 to 25 minutes or until the top is puffed and golden.  Serve immediately.