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TUNA & CORN PIE ON TRAY WITH SALAD LEAVES AND A KNIFE

Creamy Tuna and Sweet Corn Puff Pastry Jalousie

This Creamy Tuna and Sweet Corn Puff Pastry Jalousie is the ultimate easy, impressive meal. A no-cook filling of tuna, sweet corn, and cheese is wrapped in flaky puff pastry and baked until golden. Perfect for a quick dinner, picnic, or party food.
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Prep Time:15 minutes
Cook Time:35 minutes
Course: Dinner, Lunch
Cuisine: Australian, Western
Keyword: easy puff pastry dinner, picnic food recipe, savoury puff pastry, tuna and corn pie, tuna jalousie
Servings: 4
Author: Kate Brodhurst

Ingredients

  • 425g can tuna in springwater, brine or oil, drained
  • 300g can corn kernels, drained
  • 1 small red onion, finely diced
  • 1 cup grated tasty cheese
  • ⅔ cup good quality whole egg mayonnaise
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon salt
  • ¼ teaspoon cracked black pepper
  • 2 sheets frozen puff pastry, partially thawed (see notes)
  • 1 egg yolk, lightly beaten (see notes)
  • 2 teaspoons sesame seeds  (optional)

TO SERVE

  • Mixed green salad

Instructions

PREPARE THE FILLING

  • Preheat oven to 200°C (180°C fan). In a bowl, mix drained tuna, drained corn, diced onion, grated cheese, mayonnaise, parsley, salt, and pepper until combined.

ASSEMBLE BASE

  • Place two halves of the partially thawed puff pastry sheets on a lined baking tray. Divide the filling between them, spreading evenly and leaving a 2cm border.

CREATE TOP LAYER

  • With the remaining pastry halves, cut parallel slits lengthways at 1.5cm intervals, leaving a 2cm solid border uncut on all sides.

SEAL & FINISH

  • Drape the slashed pastry over the filling. Press edges to seal and crimp with a fork. Brush the top with beaten egg yolk and sprinkle with sesame seeds (if using).

BAKE

  • Bake for 30-35 minutes until the pastry is puffed and deep golden brown. Let rest for 5-10 minutes before slicing. Serve as desired.

Notes

  1. COOKS NOTES:
    Oven Temps:     Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
    Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup =  250 ml.
    Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
    Vegetables: All vegetables are medium size and peeled, unless specified.
    Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
  2. Puff Pastry: Thaw sheets in the fridge until just pliable but still cold. If they become too soft and sticky, refrigerate for 10 minutes to firm up.
  3. Egg Wash: Using just the egg yolk gives a richer golden colour. A whole beaten egg can also be used.
  4. Make Ahead: Assemble completely, cover, and refrigerate for up to 8 hours before baking. Or freeze unbaked; bake from frozen, adding 10-15 minutes to the time.
  5. Serving: Best served warm or at room temperature. Leftovers reheat well in a warm oven to crisp the pastry.