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.