Preheat oven to 200°C/400°F/Gas 6. Lightly grease a flat baking sheet.
In a bowl mix together tuna fish, rice, peas, corn, onion and eggs. Add 3 tablespoons of the parsley sauce and stir to bind.
Roll out pastry to a rectangle approx. 28cms x 18cms/11" x 7". Spread mixture on centre of rolled pastry.
Cut pastry at sides of filling with a knife at an angle about 1/2" apart. Using trellis effect bring pastry over fish, crossing in the centre. Brush with milk to glaze.
Put onto prepared tin and bake for about 25 minutes until pastry is crisp and golden brown.
Serve with remaining parsley sauce and garnish with lemon slices.
To Make Pastry
Place flours and salt into a bowl. Coarsely rub in the margarine. Bind the Ingredients with cold water. Turn onto a floured board, knead lightly and roll.
Behind Every Bake
Wholemeal Pastry Tuna Fish Plait
CATEGORY: All Recipes
COOK TIME: 25 mins
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What you need:
225g / 8oz Wholemeal Pastry
210g tin Tuna
50g / 2oz Roma Easi Cook Rice (cooked)
50g / 2oz cooked Peas
50g / 2oz cooked Corn
1 small Onion (finely chopped)
3 hard boiled Eggs (chopped)
300ml / 1/2pt Parsley Sauce
Freshly ground Pepper
Milk to glaze
Wholemeal Pastry
125g / 4oz Odlums Cream Plain Flour
125g / 4oz Odlums Coarse Wholemeal Flour
125g / 4oz Margarine
Pinch of Salt
Cold Water
How to:
Preheat oven to 200°C/400°F/Gas 6. Lightly grease a flat baking sheet.
In a bowl mix together tuna fish, rice, peas, corn, onion and eggs. Add 3 tablespoons of the parsley sauce and stir to bind.
Roll out pastry to a rectangle approx. 28cms x 18cms/11" x 7". Spread mixture on centre of rolled pastry.
Cut pastry at sides of filling with a knife at an angle about 1/2" apart. Using trellis effect bring pastry over fish, crossing in the centre. Brush with milk to glaze.
Put onto prepared tin and bake for about 25 minutes until pastry is crisp and golden brown.
Serve with remaining parsley sauce and garnish with lemon slices.
To Make Pastry
Place flours and salt into a bowl. Coarsely rub in the margarine. Bind the Ingredients with cold water. Turn onto a floured board, knead lightly and roll.
