A quick and easy meal idea, perfect any time of the year.
Prep time:5 mins
Cook time:35 mins
- 500g packet frozen Birds Eye Country Harvest Carrot, Cauliflower & Broccoli
- 425g can John West Chunk Style Tuna in Olive Oil, drained
- 490g jar Raguletto Creamy Sweet Corn Tuna Bake
- 1 sheet frozen puff pastry, thawed
- 1 egg, lightly beaten
Place frozen Birds Eye vegetables into a 2 litre capacity baking dish, cover and microwave on HIGH for 5-6 minutes, stirring half way through.
Add John West Tuna and Raguletto Tuna Bake to vegetables and gently stir through.
Top with a sheet of pastry and lightly brush with egg. Make a steam vent in the centre of pastry. Bake in a preheated oven at 180°C for 30-35 minutes or until pastry is golden. Serve.
Use your favourite Birds Eye frozen vegetable mix in this pie.