Tuna, Egg & Cheese Pies
5 eggs
2 tbsp ghee (or butter)
2 tbsp plain flour
3 cups hot chicken stock
freshly ground salt & pepper
a good splash of cream
1 cup grated tasty cheese
1 tbsp chopped fresh parsley
about 400 gm canned tuna, drained & flaked
¼ cup milk
puff pastry sheets
cooking oil spray
2 tbsp ghee (or butter)
2 tbsp plain flour
3 cups hot chicken stock
freshly ground salt & pepper
a good splash of cream
1 cup grated tasty cheese
1 tbsp chopped fresh parsley
about 400 gm canned tuna, drained & flaked
¼ cup milk
puff pastry sheets
cooking oil spray
Boil 4 eggs for 6-7 mins. Peel and chop up when cool enough to handle. Melt ghee in a saucepan. Add flour and cook until well combined, continually stirring. Add 2 cups hot stock and a little salt. Rapidly whisk until a sauce consistency is reached, adding more stock if needed. Turn heat down and add cream, cheese and parsley. Mix well until cheese has melted. Then add tuna and chopped eggs. Gently stir and set aside to cool a little. Taste for seasoning. Preheat oven to 190°C. Beat remaining egg with milk. Then cut pastry sheets into smallish rounds and place on lightly oiled baking sheets. Spoon some tuna mix in the centre (being careful not to over fill) and brush the edges with egg wash. Cover with pastry rounds and crimp edges with fork prongs. Lightly brush all over with egg wash and cook in the oven for 8-10 mins until golden and risen.