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

Tuna Jalousie with Corn

Looking for a quick, easy, and totally delicious dinner idea? This Tuna Jalousie with Corn has you covered! Creamy tuna, sweet corn, and gooey cheese come together in a flaky puff pastry that’s crispy on the outside and packed with flavour on the inside.
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Prep Time:15 minutes
Cook Time:35 minutes
Course: Dinner, Lunch
Cuisine: Australian, Western
Keyword: Jalousie, Savoury Pie
Servings: 4 people

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 Note 2)
  • 1 egg yolk, lightly beaten (See Note 3)
  • 2 teaspoons sesame seeds  (optional)

TO SERVE

  • Mixed green salad

Instructions

  • Preheat oven to 200C (180C fan forced) and line a large baking tray with baking paper. Place tuna, corn, red onion, cheese, mayonnaise, parsley and salt and pepper in a bowl. Stir until throughly combined. Taste and adjust with salt and pepper if required.
  • Cut each pastry sheet in half and place two of the halves onto the prepared tray. Spread each half with the tuna mixture leaving a 2cm boarder all round. Using a little egg wash, brush around the edges.
  • With remaining pastry sheets, cut slits, at 1.5cm intervals along the short length of the pastry from one side to the other, but making sure you leave a 2cm boarder, uncut, on each of the 4 sides. Carefully lift each cut sheet and place on top of the tuna and gently stretch over the top and to the sides to cover. Crimp the edges with a fork to seal.
  • Brush top of pastry with remaining egg wash and sprinkle with sesame seeds, if using. Bake in the oven for 30-35 minutes or until golden brown. To serve, cut in half or into slices and serve with salad.

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 spe
  2. PUFF PASTRY
    Have your puff pastry sheets partially to almost thawed but not warm on the bench. You don't want them to soft and unworkable. I usually thaw mine in the fridge. Helps with less condensation and keeps them chilled and easy to work with.
  3. EGG WASH
    I prefer to use just the egg yolk for washing. It gives a much darker golden colour to the pastry but you can use the whole egg if preferred.