Ingredients

• 2 tins tuna
• 1/2 red pepper (finely chopped)
• 2 teaspoons lemon pepper
• 3 sticks of celery (thinly sliced)
• 2 tbsp mayonnaise
• 14oz puff pastry
• 1 egg (beaten)
• poppy seeds for topping!

Method

Pre-heat the oven to 425.F/220.C/ Gas 7. Drain the tuna and discard oil. Place fish in a bowl and add celery, red pepper, mayonnaise, lemon pepper and half the beaten egg and mix together.

Roll out the pastry to an oblong, measuring approximately 14″ x 12″. Transfer onto a baking tray and spread the filling down the centre third of the pastry. Cut horizontal 1″ width strips down each side of the pastry to within 1″ of the filling. Fold the end pieces of the pastry over the filling and lift strips of pastry over the filling from alternate sides to form a plaited effect. Brush with remaining beaten egg and sprinkle with poppy seeds and cook for 25 minutes until golden brown.