Easy tuna and egg lunchbox pasties

Name: Easy tuna and egg lunchbox pasties
Prep time: 25 min
Cook time: 40 min
Ingredients: 4 Waitrose British Blacktail Medium Free Range Eggs; 500 g puff pastry (1 pack); 350 g Waitrose Four Cheese Sauce (1 tub); 320 g John West Pole & Line Caught Tuna Chunks In Spring Water, drained (2 standard tins); 25 g chives (snipped); plain flour (for rolling); 1/2 tsp cayenne or paprika (to serve)

Up your picnic game with these easy tuna and egg lunchbox pasties!

Brought to you by Waitrose

Stop press - there's a new lunchbox hero in town, and it takes the shape of these easy tuna and egg lunchbox pasties! Crisp pastry and soft, tasty filling is sure to make this a treat for all the family come lunchtime - and they're easy enough to make that the kids can get involved too! Take a look at the recipe from Waitrose here, and get making your own. Waitrose logo

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4 people

Servings

25 mins

Preparation Time

40 mins

Cooking Time

Ingredients

4 Waitrose British Blacktail Medium Free Range Eggs
500 g puff pastry (1 pack)
350 g Waitrose Four Cheese Sauce (1 tub)
320 g John West Pole & Line Caught Tuna Chunks In Spring Water, drained (2 standard tins)
25 g chives (snipped)
plain flour (for rolling)
1/2 tsp cayenne or paprika (to serve)

Instructions

Cook 3 of the eggs in a saucepan of boiling water for 9 minutes. Drain and cool a little under running water then peel and roughly chop.

Meanwhile, preheat the oven to 200°C, gas mark 6. Roll out the pastry to make a 38cm square and cut into 4 equal squares. Beat the remaining egg.

Mix the chopped eggs, cheese sauce, tuna and most of the chives. Divide the filling between the pastry squares, brush the edges with beaten egg then pull the four corners up and inward to meet in the centre, folding one corner over the other like closing an envelope. Firmly press the edges together to seal (using more beaten egg if you need). Repeat to make 4 parcels.

Transfer the parcels to a parchment-lined baking sheet and brush lightly with egg. Bake for 25-30 minutes until puffed, golden and piping hot (the parcels may open up a little as they bake). Scatter a pinch of cayenne or paprika and chives onto each pasty and serve.