ingredients
serves 4
1/4 cup butter
5/8 cup All purpose flour, plus extra to dust
1 pint hot vegetable stock
salt and pepper
2 tbsp chopped flat-leafed parsley
4 medium eggs, hard-boiled and roughly chopped
14 ounce can tuna in sunflower oil, drained and flaked
17 ounce pack puff pastry
a little milk, to glaze
method
1. Melt the butter in a pan and stir in the flour. Cook for 1 minute, stirring continuously. Gradually add the hot stock, stirring all the time, and cook for a further 5 minutes until thickened. Season well with salt and pepper and stir in the chopped parsley. Pour into a large shallow container and cool. Add the chopped eggs and tuna to the sauce, then chill for 20 minutes.
2. Cut the pastry in half. Roll out one piece on a lightly floured surface to a 11 x 8 inch rectangle. Put on a lightly dampened baking sheet.
3. Spoon the filling on top of the pastry, leaving a 1/2 inch border. Brush the edges with water. Roll out the other piece of pastry until 1/2 inch larger all round than the first piece. Lift over the filling and press the edges together with a fork to seal. Trim off any excess pastry, then brush the top with milk and bake at 220°C (400°F) for 30 minutes until golden and risen.
Serve with mashed potato and peas.
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