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 410 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
Boil the potatoes in salted water until tender. Drain.
Heat the oil in a frying pan and fry the onion until softened.
Add the garlic and fry for a few minutes more.
Add the potatoes and toss well.
Remove from the heat.
Add the drained tuna and the Rhodes Quality Whole Kernel Corn.
Toss gently to mix and season well to taste.
Line a pie dish with the pastry.
Fill the pastry shell with the tuna and corn mixture.
Sprinkle the cheese over the tuna and corn mixture.
Combine together the white sauce and the egg yolk.
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.