Tuna & sweetcorn slice

• pack ready-rolled puff pastry↗320g g
• can tuna↗185g g

  in spring water, drained and flaked

• can sweetcorn↗325g g

  drained

• crème fraîche↗3 tbsp
• cheddar↗50g g

  grated

• a few chives

  snipped to 1cm lengths

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/ gas 7. Lay the pastry out on a baking sheet. Pinch up the edges to form a border, pressing firmly into the corners. Prick the centre all over with a fork and pop in the oven for 10-15 mins.

2. 2

   Meanwhile, mix the tuna and sweetcorn in a bowl and season.

3. 3

   Remove the pastry from the oven, pressing the centre down with the back of a fork, as it will have puffed up a bit. Spread the crème fraîche across centre, spoon the tuna mix on top, then sprinkle over the cheese. Bake for 10-15 mins more, until golden, puffed up and cooked though. Sprinkle with chives and cut into quarters.