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Sweet Potato, Tuna & Sweetcorn Pasties

September 5, 2012

Lovely Pasties

There’s nothing like a good pasty to fill you up in the middle of a working day.  The recipe I found for tuna and sweetcorn pasties contained a cheesy sauce which I wanted to stay clear of.  I did not want to be reminded of a pasty food chain, which I deem to be the worst food chain in England. It begins with ‘G’.  So to bulk up the pasties I used softened sweet potatoes and seasoned the filling with lovely herbs and spices.

This recipe was adapted from ‘Asda Magazine’ (Publicis Blueprint Ltd, August 2012).

Ingredients:

2 medium sweet potatoes, 1 can (198g) of tuna in brine, 1 can ( 198g) of sweetcorn, 1 tsp hot pepper sauce, 1 dollop of low salt low sugar ketchup, a big pinch of chilli flakes, 1 1/2 tsps dried coriander, 1 tsp ground coriander, 1 tsp mixed herbs, 1 pack ready roll reduced fat short crust pasty, 1 medium egg beaten.

Method:

1. Boil sweet potatoes for 15 minutes.
2. Cool potatoes down with cold water and peel off the skin.
3. Cut into small chunks.
4. Drain the tuna and sweet corn into a bowl.
5. Mix into the tuna the hot pepper sauce, ketchup, coriander and other herbs.
6. Roll out pastry.  (To roll out the pastry more than the ready-made size do this with a rolling-pin on a lightly floured surface.
7. Cut out at 4 – 6 rectangles (try to use up all the pastry), and brush all with the beaten egg.
8. Add the tuna mix and sweet potato onto the pastry before folding it over and sealing the edges with your fingers.
9. Preheat the oven to 200 degrees C/ Gas 6.
10. Place the pasties on a foil lined baking tray and brush with the egg wash.
11. Bake for 25 minutes until golden.

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From → Main Meals, Snacks

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