Recipe // Tuna and Sweetcorn Hand Pies

I’m always on the outlook for easy to make food that Rory can have and these were a hit! They’re also an easy one to up the freezer stash for days you don’t feel like making something but want something wholesome and nutritious.

We had left over tuna and sweetcorn the other day as well as a roll of puff pastry, and rather than throwing it away I thought I’d throw these tasty hand pies together.

They also have chickpeas in there so are a great way to get some extra veg into your little one. I also love these as I’m a huge fan of chickpeas and sweetcorn. (Fun fact you didn’t ask for… I loooove eating sweetcorn straight from the can… my husband thinks that’s weird!)

I found a couple recipes for these types of hand pies but adapted this one from What Mummy Makes. If you’ve followed me for a while, you’ll know that I love this book and regularly cook things for Rory from here. Most of the recipes are equally enjoyable for adults too.

These are dairy free, gluten free if you use gluten free puff pastry and egg free if you sub the egg for a chia-egg or reserve the chickpea water and use 1 1/4 tbsp when 1/2 the egg is mixed in.


375g pack of ready-rolled puff pastry

400g can chickpeas (drained and rinsed)

145g can of tuna in spring water (drained)

¼ tin of sweetcorn

¼ teaspoon cumin

1 tbsp plain flour

1 beaten egg


Preheat the oven to 220c fan and take the pastry out of the fridge.

Grab a large bowl, and mash the chickpeas using a potato masher. Try to get this to a smooth paste but some lumps are fine (you’ll also see the skins in there).

Add the tuna, sweetcorn, cumin, flour and ½ the egg. Stir until well combined.

Cut the pastry into 6 squares and place on a non-stick baking tray. I couldn’t fit all 6 on 1 tray so spread it over 2 – it’s up to you!

Divide the mixture between the 6 squares leaving a gap around the edge (ideally 1.5cm).

Brush some of the egg around these edges, then fold over diagonally to create triangles.

Grab a fork and try your best to crimp those edges. Use the rest of the egg to brush the tops of the triangle parcels.

If you’re feeling fancy, use some nigella seeds or sesame seeds to sprinkle over the top.

Bake for 15-20 minutes until the parcels have puffed up and are golden on top.

These parcels can be kept in the fridge for 2 days or in the freezer for up to 3 months. Perfect for an easy lunch. Defrost well and pop in a hot oven for 5-10 minutes until piping hot.

Give them a go and let me know how they turn out!

I’ve been pulling together some easy to make bites that can be thrown in the freezer and pulled out when time is short. As a full time working mum I need things that are quick to throw together but are still nutritious. I’ll start sharing these all and hope you find them useful and tasty!

Until next time,
Cathers xx