Tuna And Cheese Pyramids
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • 2 packs of ready rolled shortcrust pastry OR frozen shortcrust pastry (I only photographed one)
  • 4 - 5 spring onions
  • 2 cans of canned tuna
  • 6 tbsp of mayonnaise
  • ground black pepper
  • 1 can of sweetcorn
  • 125g grated cheddar (preferably mature, as it has a fuller flavour)
  • 1 egg (for sealing and brushing)
  • sesame and poppy seeds (for decoration, optional)
Method
  1. Roll out the shortcrust pastry and leave to come to room temperature, this makes it easier to handle than when it is chilled and cold.
  2. If you are using a frozen block of pastry, roll it out into a rectangle shape and leave to one side.
  3. Start by finely slicing 4 - 5 spring onions, I am using 6 - 7 green sprouts from onions planted in my garden which have basically the same taste. I am using slightly more as these spring onions don't have any white parts, which are usually stronger in flavour.
  4. In a large bowl, use a fork and mash the tuna till there are no visible chunks.
  5. Next add 6 tbsp of mayonnaise and plenty of ground black pepper, mix until well combined.
  6. Drain 1 can of sweetcorn, add along with the sliced spring onions and 125g of grated cheddar cheese.
  7. Mix to ensure an even distribution of the ingredients.
  8. The best way to do this is to use a knife and cut the rectangle shaped pastry into half (top photo).
  9. Then cut either half into half again (bottom left and right photos).
  10. Keeping the pastry on the greaseproof paper it came in, I then turned the pastry 90 degrees and proceeded to cut it lengthwise into three sections (top left photo).
  11. You should have 12 squares when you're finished cutting (top right photo).
  12. Crack and whisk 1 egg.
  13. Using your finger apply a little egg to the outer edges of one square.
  14. Fill the square with 1 tsp of the mixture, try no to overfill as it makes it difficult to close and seal.
  15. Fold over the top corners (top right photo) and do the same for the bottom corners (bottom left photo), and then pinch together all sides to seal the edges closed.
  16. Once closed your pyramid should look like, well a pyramid basically!
  17. Brush the pyramid with egg wash and sprinkle the top with either sesame or poppy seeds (this last step is optional). Repeat the steps shown for the rest of the squares.
  18. Once you have finished using 1 roll of shortcrust pastry, repeat the entire process for the remaining roll of shortcrust pastry and use up the rest of the filling.
  19. The pyramids can now be frozen on a flat tray and stored in the freezer till needed. Once they have hardened, place in a ziplock bag or container.
  20. It helps to quickly chill the pyramids in the freezer for 5 minutes before baking to help preserve the shape of the pyramids after they've been baked.
  21. To cook them immediately after making (after chilling but NOT freezing), bake on a flat tray with a piece of greaseproof paper underneath, in a preheated oven at gas mark 4 for 20 - 25 minutes, till golden brown.
  22. To cook from frozen, bake in a preheated oven at gas mark 5 for 30 minutes, till golden brown on the outside and hot all the way through.
  23. Enjoy your Tuna And Cheese Pyramids with your favourite sauces. Hopefully there'll be one left for you, and if there isn't, get baking that second batch!
Recipe by www.afeliaskitchen.com at https://www.afeliaskitchen.com/tuna-cheese-pyramids/