Tuna And Cheese Pyramids

It’s always nice being able to make your own homemade snacks from scratch, provided they don’t take hours to make (which is usually the case), so when I developed these Tuna And Cheese Pyramids that didn’t require cooking the filling beforehand, I got rather excited!

I’m always one for time saving snacks, which is one of the reasons I developed my Cheat Tortilla Lamb Samosas recipe, it mimics handmade pastry but is much faster and convenient to make. Don’t you just love it when you discover you can create something in half the time it would normally take you? So do I!

These pyramid treats are perfect for snacking on when entertaining, for iftar and even for days out. Make ahead of time and store in your freezer till needed. I made these Pyramids last Ramadan when I entertained all of my husband’s family; they were unbelievably quick to prepare, and along with some of my other recipes, I didn’t feel like I had spent days in the kitchen preparing different snacks, which is what usually tends to happen.

My children love tuna, well at least 3 of them do – I’m slowly beginning to accept my daughter will forever have an aversion to tuna and eggs, which is so UNLIKE me and makes me feel like a failure (here’s where I tell myself she takes after her father, lol) – so any recipe that involves tuna goes down really well in my house.

Throw into the mix mayonnaise, sweetcorn, cheese, spring onions and you’ve got a really flavoursome filling without having cooked a thing! Using canned tuna, canned sweetcorn and grated cheese saves so much time, the only ingredient that requires prepping for the filling is the spring onion, which needs to be chopped finely.

It’s important to use a cheese that has a full flavour for maximum taste, select a mature cheddar for this. Many of the ready grated cheeses are quite mild in terms of flavour, so be sure to select something that is mature or just buy a block of mature cheddar and grate it yourself (if you can be bothered). I actually prefer mature block cheddar for this recipe but I used the ready grated cheese I had to hand on this occasion.

The idea is so simple and easy to execute, I plan to share my Mincemeat Pyramids soon, for those of you who like my daughter, prefer a bit o’ meat in your pastries! In the meantime I really hope you enjoy this recipe and it becomes one of your go to ‘nashtas’ (‘snacks’ in Bengali) when you’re entertaining or just stocking up your freezer.

Makes approximately 22 – 24 pyramids

You will need: for Tuna And Cheese Pyramids

2 packs of ready rolled shortcrust pastry OR frozen shortcrust pastry (I only photographed one)
4 – 5 spring onions
2 cans of 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:

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.

If you are using a frozen block of pastry, roll it out into a rectangle shape and leave to one side.

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.

In a large bowl, use a fork and mash the tuna till there are no visible chunks.

Next add 6 tbsp of mayonnaise and plenty of ground black pepper, mix until well combined.

Drain 1 can of sweetcorn, add along with the sliced spring onions and 125g of grated cheddar cheese.

Mix to ensure an even distribution of the ingredients.

Next, cut the shortcrust pastry into 12 squares.

The best way to do this is to use a knife and cut the rectangle shaped pastry into half (top photo).

Then cut either half into half again (bottom left and right photos).

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).

You should have 12 squares when you’re finished cutting (top right photo).

Crack and whisk 1 egg.

Using your finger apply a little egg to the outer edges of one square.

Tuna And Cheese Pyramids

Fill the square with 1 tsp of the mixture, try no to overfill as it makes it difficult to close and seal.

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.

Tuna And Cheese Pyramids

Once closed your pyramid should look like, well a pyramid basically!

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.

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.

Tuna And Cheese Pyramids

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.

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.

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.

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.

Tuna And Cheese Pyramids

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!

Tuna And Cheese Pyramids

Bon Appetit!

4.9 from 11 reviews
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!

If you like the recipe please share with friends and family, also follow me on Facebook and Instagram. Questions? Leave a comment below or message me on Facebook.

 

Comments 48

  1. Ali
    Reply

    Hi. Am i able to use mince meat instead of tuna? Do you have a keema recipe i can follow if so. Thank you.

    10 July, 2020
    • afelia’s kitchen
      Reply

      Hi yes you can follow the recipe to my Chicken & Cheese Triangle filling, replace the chicken mince with lamb mince and follow the recipe through, you can also add the soft cheese as shown in that recipe and then use inside the pyramids. x

      12 July, 2020
  2. Halima
    Reply

    I’m so silly I made these today but thought you wrote puff pastry instead of crust pastry. Oops.. they still came out ok xx

    16 May, 2020
  3. Haleemah
    Reply

    These are great for kids and anybody who loves tuna mayo filled sandwiches or toasties! You can play around with filling too. I struggled to get my pyramid points as neat and equal looking but they went down a treat nonetheless. A family member loved them so much and kept going on about how they remind her of being at school age. Felt nice to know someone was THAT happy with something I made that barely required much labour! Thanks for this.

    27 December, 2019
  4. Shelema
    Reply

    A hit at my iftar party. Everyone was so impressed with these tuna parcels, I personally love the look and taste too. Awesome!

    15 May, 2019
    • afelia’s kitchen
      Reply

      Always an honour knowing that the recipes go down well when people cook for guests and the feedback is positive! 🙂 xx

      16 May, 2019
  5. Rahima
    Reply

    Salam no one in my house eats tuna can u please suggest another alternative?

    12 May, 2019
    • S.A.
      Reply

      I was thinking these would probably work well with chicken as an alternative to tuna with everything else the same

      24 May, 2019
      • afelia’s kitchen
        Reply

        Yep I think they would. x

        25 May, 2019
    • Ani
      Reply

      Hi could you do this with puff pastry? Or would it split open?

      23 May, 2020
      • afelia’s kitchen
        Reply

        Yes you can and yes they most probably would split. x

        25 May, 2020
  6. N Begum
    Reply

    If you want to freeze these, do you have to coat them in egg wash and the freeze or put it as they are and when ready to bake egg wash them?

    7 May, 2019
    • afelia’s kitchen
      Reply

      Egg wash them prior to freezing. x

      8 May, 2019
  7. Asma
    Reply

    Salaam sister
    Your recipes are just too 😋😋🙌🏽 Will definitely try it for Ruza!! x

    10 April, 2019
  8. Shumi
    Reply

    Making these for iftar tonight for my family InShaa Allah 😊 Jazakh’Allahu Khayr for taking your time to share these great recipes with us. Will update with my progress 🙈

    28 May, 2018
    • Fatema Calcuttawala
      Reply

      How to save these recipes

      4 May, 2019
      • afelia’s kitchen
        Reply

        You should be able to bookmark them on your phone. x

        6 May, 2019
  9. Sana Junaidi
    Reply

    Amazing, easy and tasty recipe😘♥️ Must try

    24 May, 2018
  10. Rukshana R
    Reply

    Assalamu alaikum sis, please can you help… My son is allergic to dairy, so I have this free from cheese I got from Asda (haven’t used it before) and he also has alternative mayonnaise (which is quite tasty), can I used these alternatives instead or should I just leave out the cheese? Any recommendations?
    Thank you

    24 May, 2018
    • afelia’s kitchen
      Reply

      Yes the alternatives will be absolutely fine to use in this recipe, just replace them where needed. Hope they taste good. 🙂 xx

      24 May, 2018
  11. Fahmida
    Reply

    These tasted great! Very easy instructions to follow and easy to make. Thank you for your time in writing them in great detail.

    24 May, 2018
  12. Jasmine Miah
    Reply

    Omg what an easy and absolutely YUMMY recipe. Devoured by all and left asking for more. Will definitely be making these again and stocking up my freezer. Thank you for sharing this sis Afia and for the easy to follow recipe!

    24 May, 2018
  13. Halima Rahman
    Reply

    Made these today for iftar. They were gone in seconds. Everyone loved them 😄

    23 May, 2018
  14. Linabellaaa
    Reply

    They went down an absolute treat! I so enjoyed making this for Iftar, no major cooking haha! So easy and tasty!

    22 May, 2018
    • afelia’s kitchen
      Reply

      Lol, I’m so happy they went down well and you didn’t have to do much! 😉 xx

      22 May, 2018
  15. Nosheen Aziz
    Reply

    Made these for Ramadan and surprisingly my nephew preferred these to the chicken pasties I had made. Again another recipe which is a hit with my family. Thank you x

    18 May, 2018
  16. Salma
    Reply

    These are great. Surprising people who are not tuna lovers loved them too. Lol. Thankyou x

    19 October, 2017
  17. Tanni
    Reply

    Thank you for this recipe. It is very delicious. xxx

    1 August, 2017
    • afelia’s kitchen
      Reply

      You’re welcome! 🙂 x

      29 August, 2017
  18. Eklima
    Reply

    I was a little sceptical but I don’t even know why, they were delicious. They’re very more-ish n taste nice even when cold. super easy n quick to make.

    17 June, 2017
    • afelia’s kitchen
      Reply

      Lol, I’m relieved you liked them! Thanks for the feedback. 🙂 xx

      1 August, 2017
  19. Rubi
    Reply

    Wow that looks delicious, I’ll definitely be making these for iftar, in’sha’Allah!!
    Just one thing, I wanted make these for Eid too, but my nice is allergic to egg. Is there anything else I can use to seal the pyramids instead of egg?

    Thank x

    7 June, 2017
    • afelia’s kitchen
      Reply

      Try using a thick flour and water paste instead perhaps or alternatively just use water and see how that works. x

      8 June, 2017
  20. Shammi
    Reply

    Great idea! thank u for sharing this ❤️

    13 May, 2017
    • afelia’s kitchen
      Reply

      You’re welcome, I hope you enjoy them! =) x

      15 May, 2017
  21. Sophia
    Reply

    Made this yesterday and they tasted fab! Very easy to follow recipe and simple to make. Thank you ☺

    11 May, 2017
    • afelia’s kitchen
      Reply

      You’re welcome, so glad you liked them! 🙂 x

      12 May, 2017
  22. Amina
    Reply

    Made these last night and turned out great! Loved them! Thank you x
    Very easy to make the filling and tasted great.
    My brother was eating one and was saying at the same time he doesn’t like tuna but still carried on eating it lol

    10 May, 2017
    • afelia’s kitchen
      Reply

      Lol, I couldn’t help but laugh whilst reading this comment, tell your brother he’s fab! You’re most welcome. 😉 xx

      12 May, 2017
  23. Lipa
    Reply

    Great recipe. I make something similar but with puff pastry. Could I substitute puff instead of shortcrust?

    6 May, 2017
    • afelia’s kitchen
      Reply

      Thanks. You may substitute the shortcrust pastry for puff pastry but you will lose the formed shape of the pyramids and I’m not sure how well the sealed parts will hold. x

      6 May, 2017
  24. Hannah Begum
    Reply

    Wow these look amazing!? definitely trying these out this weekend x

    6 May, 2017
    • afelia’s kitchen
      Reply

      Great, do let me know how you get on. 🙂 x

      6 May, 2017
      • Firoza
        Reply

        Salaam sister you said spring onion thewhite bit or the green stalks

        28 April, 2018
        • afelia’s kitchen
          Reply

          Wa alaikum as salaam…..use all of it, the green and the white. 🙂

          28 April, 2018
          • Firoza

            Jzkh sis

            28 April, 2018
          • Naz

            I am so happy to have found your page! Your recipes and easy to follow instructions will save me this Ramadan. I am familiar with the items but up until now, they have all been prepared by my mom. This year, my mom got stuck in Bangladesh due to the virus situation so I will have to take the helm in recreating her dishes so this will help. Thank you !!!! Blessings to you and your family.

            21 April, 2020
          • afelia’s kitchen

            Aww, I’m glad they help so much! 🙂 x

            22 April, 2020

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