Tuna and sweetcorn braided slice
by Nicola Burns
Ingredients
- 320g pack of ready rolled puff pastry
- 185g can of tuna in spring water, drained and flaked
- 325g can of sweetcorn, drained
- 294g can of condensed mushroom soup
- An onion, chopped
- A garlic, crushed
- Seasoning to taste, salt, pepper (I like to use a stock cube for ease)
- Egg, beaten
Method
1. Heat oven to 220C/200C fan/gas 7.
2. Fry onions in a pan until soft. Add garlic and fry for further minute.
3. Throw tuna, sweetcorn, condensed mushroom soup and seasoning into the pan and keep stirring for a further 5 minutes to heat mixture through.
4. Place pastry on a baking tray. Spoon the mixture down the middle ensuring you have sufficient space on either side to plait – roughly 3cms.
5. Make a row of horizontal cuts on each side of the filling and begin plaiting downward folding a strip from one side over the mixture diagonally, followed by one from the other side until plaited all the way down. Tuck the top and bottom in.
6. Glaze with the beaten egg and place in the oven until golden brown.
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