Hearty and economical make ahead dinner.

Ingredients

• 4 potatoes, peeled and chopped
• 15 ml (1 Tbsp) oil
• ½ onion, chopped
• 1 garlic clove, crushed
• 2 x 180 g cans tuna chunks, drained
• 1 x 400 g can Rhodes Quality Whole Kernel Corn, drained
• salt and freshly cracked black pepper
• 400 g prepared puff pastry, defrosted
• 125 g (1 C) cheddar cheese, grated
• 500 ml (2 C) prepared white sauce
• 1 egg yolk

Method

1. Boil the potatoes in salted water until tender. Drain.
2. Heat the oil in a frying pan and fry the onion until softened.
3. Add the garlic and fry for a few minutes more.
4. Add the potatoes and toss well.
5. Remove from the heat.
6. Add the drained tuna and the Rhodes Quality Whole Kernel Corn.
7. Toss gently to mix and season well to taste.
8. Line a pie dish with the pastry.
9. Fill the pastry shell with the tuna, corn and potato mixture.
10. Sprinkle the cheese over the tuna, corn and potato mixture.
11. Whisk the egg yolk into the white sauce and pour the sauce over the mixture.
12. Bake the pie in an oven preheated to 180° for 40 minutes or until the top of the pie is golden and the pastry crisp.