Individual Tuna Pot Pies Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and grease individual ramekins.
• STEP 2.In a large skillet, melt butter and sauté onions and garlic until softened.
• STEP 3.Add flour and cook for a minute, then gradually whisk in milk until smooth and thickened.
• STEP 4.Stir in tuna, peas, carrots, and seasonings. Cook until heated through.
• STEP 5.Divide the tuna mixture among the greased ramekins.
• STEP 6.Roll out the puff pastry and cut circles slightly larger than the ramekins.
• STEP 7.Place the pastry circles over the ramekins, pressing the edges to seal.
• STEP 8.Brush the pastry with beaten egg and make a few slits on top for steam to escape.
• STEP 9.Bake for 20-25 minutes, or until the pastry is golden and the filling is bubbly.
• STEP 10.Let the pot pies cool for a few minutes before serving.

Cooking Tips

• You can use fresh or canned tuna for this recipe.
• Feel free to add other vegetables like corn or mushrooms to the filling.
• Serve the pot pies with a side salad or steamed vegetables for a complete meal.

Storage and Serving

• These individual tuna pot pies are best served fresh out of the oven.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pot pies in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through.