Mini Tuna Pot Pies
10 minutes
PREP TIME
65 minutes
TOTAL TIME
6
SERVINGS
Ingredients
- 3 tbsp unsalted butter
- 1 small onion, diced
- 3 carrots, diced medium
- 3 celery stalks, diced medium
- 2 tsp fresh thyme leaves
- 1 tsp fresh rosemary, roughly chopped
- ¼ tsp nutmeg
- 3 tbsp all-purpose flour
- 3 cups chicken broth
- 3 cans (170g) Ocean’s Flaked White Albacore Tuna, drained
- 1 ½ cups green peas
- 1 sheet puff pastry, thawed in the refrigerator
- 1 egg, beaten
- Salt and pepper to taste
Product Used
Directions
- Preheat the oven to 375°F.
- Melt butter in a medium-sized pot over medium-low heat. Add onion, carrot, and celery and cook for 5-8 minutes or until softened. Add thyme, rosemary and nutmeg. Season with salt and pepper.
- Add flour and mix everything to combine. Cook for 2 minutes.
- Add broth ½ cup at a time, stirring frequently. Season with salt and pepper.
- Stir in the tuna and green peas.
- Gently roll out your thawed puff pastry. Place your ramekin upside down on the pastry and use a knife to trace the edges and cut out 6 circles that are the perfect size for your dishes. Cut a cross hatch in the center of each circle.
- Pack each ramekin with the tuna filling and then top each with a puff pastry circle. Brush with the beaten egg.
- Place the six ramekins on a baking sheet and bake for 25-35 minutes or until golden brown and bubbling in the center.
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