Sweet Potato, Tuna and Sweetcorn Tarts
I promised you some ideas for school lunch boxes this month and so here is one of two recipes that make a change from sandwiches, chocolate bars or crisps and are ‘healthy’ as well. The flapjacks have no added sugar or sweeteners in them (click here to read the recipe for Sugar Free Flapjacks) and the little tarts are full of vegetables and other goodies without being boring. Try them at tea time too, or for finger food at parties.
Very tasty and simple to make, these baby tarts contain the childhood favourites of tuna and sweetcorn and the potato adds a little sweetness to make them very popular.
- 1 medium size sweet potato (about 350g)
- 1 500g packet ready-made shortcrust pastry
- ½ can of creamed sweetcorn (about 200ml)
- 1 x 160g tin tuna, drained
- 1 medium egg
- 50g grated cheddar cheese
- Pre-heat oven to 200°C (185°C fan-assisted, gas mark 5). Peel the sweet potato and chop into large pieces.
- In a small saucepan, cover the potato with water and bring to the boil, then allow it to simmer until soft.
- Meanwhile, on a work surface lightly dusted with flour, roll out the pastry. Cut rounds large enough to line the 12 holes in a bun tin and press them in, making two little cuts with a knife in the bottom of each.
- Mash the cooked sweet potato with a fork or potato masher, then mix it together with all the remaining ingredients. Using about half of the mixture, spoon about two teaspoonfuls into each little pastry case.
- Bake for 20-30 minutes until the pastry is golden and the tops are beginning to brown. Remove from the bun tin and cool on a rack. Repeat with remaining pastry and filling. Serve warm or cold.
- These freeze beautifully, and if you want to serve them hot later, then remove them from the oven after about 15 minutes or so. Freeze, then re-heat later for 10-15 minutes until piping hot and lightly browned.