Tuna, corn and egg pies


Tuna, corn and egg pies

  • 0:10 Prep
  • 0:30 Cook
  • Makes 12


  • 12 large multigrain bread slices, crusts removed
  • 425g can tuna in springwater, drained
  • 15g baby spinach leaves, roughly chopped
  • 125g can corn kernels, drained
  • 6 eggs
  • 2 eggwhites


  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease 12 holes of a 1/3 cup-capacity muffin pan. Place bread on a chopping board. Using a rolling pin, flatten slightly. Line muffin holes with bread slices.
  • 2
    Combine tuna, spinach and corn in a bowl. Whisk eggs and eggwhites together in a jug.
  • 3
    Divide tuna mixture between bread cases. Pour egg mixture over fillings. Bake for 20 to 25 minutes or until egg has set. Stand for 5 minutes. Remove pies from pan. Cool. Wrap each pie in plastic wrap. Refrigerate.

Source: taste.com.au


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