Ingredients

  • 400 g defrosted unsweetened shortcrust pastry
  • 3 eggs
  • 1 can (290 g) NESTLÉ Dessert & Cooking Cream
  • 200 g tin tuna
  • ½ a finely-chopped onion
  • 4 Tbsp (60 ml) MAGGI SWEET CHILLI SAUCE
  • 1 tsp (5 ml) MAGGI LAZENBY WORCESTERSHIRE SAUCE
  • ½ cup (125ml) grated cheddar cheese

Method

  • Preheat oven to 190˚C.
  • Roll out 400 g defrosted unsweetened shortcrust pastry and line a 25 cm round dish.
  • Bake blind ** for 10 to 15 mins, then remove beans and paper.
  • Beat 3 eggs and mix in 1 can (290 g) NESTLÉ Dessert & Cooking Cream, 1 x 200 g tin tuna, ½ a finely-chopped onion, 4 Tbsp (60 ml) MAGGI SWEET CHILLI SAUCE and 1 tsp (5 ml) MAGGI LAZENBY WORCESTERSHIRE SAUCE.
  • Season to taste.
  • Pour into the half-cooked pastry case.
  • Sprinkle ½ cup (125ml) grated cheddar cheese on top and bake for 30 to 40 mins till set and golden brown.
  • Variations: for the tuna substitute pilchards, cooked chicken cut into small strips, mixed vegetables or creamed sweetcorn.
  • Tip: great to freeze and reheat.

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