Tuna and sweetcorn pasties

2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
flour,for rolling
1 med egg,beaten

Preheat the oven to 200c/180c fan/gas 6.Line two baking trays with baking paper.Drain tuna and mix with the corn and one third of the cheese sauce.Season with pepper.Roll out pastry on a lightly floured surface to the thickness of a 2p coin.Cut out 11cm rounds.Re-roll the pastry trimmings and cut out more rounds.Brush one round with the egg.Put 1 heaped tsp of the tuna mixture in the middle.Fold over the pastry to make a turnover and press the edges together to seal.Repeat until all the tuna is used up.Put on the baking trays and brush with egg.Bake for 20-25 mins until golden.

Savoury muffins

100ml olive oil
1 shallot,finely chopped
125g back bacon,chopped
300g plain flour
1 tbsp baking powder
15g caster sugar
2 tsp dried oregano or mixed herbs
175g extra mature cheddar,grated
75g sun-dried tomatoes,drained and cut into pieces
50g pitted black olives,chopped
2 large eggs
175ml semi-skimmed milk

Preheat oven to 180c/160c fan/gas 4.Grease two six-hole muffin trays or line with
paper muffin cases.Heat 1 tbsp of the oil in frying pan and cook shallots and bacon for 5 min
until cooked.Set aside.Sift the flour and baking powder into a large bowl.
Season with pepper and stir in the sugar,herbs and most of the cheddar.Add the tomatoes,
olives,bacon and shallots.Beat the eggs,milk and remaining oil and add to the bowl.Stir till

evenly mixed.Put into the muffin cases.Sprinkle the remaining cheese on top and bake for 25 min.

Homemade pork pie

500g ready to roll shortcrust pastry
flour for rolling out
1 med egg.
400g pork fillet
454g lincolnshire pork sausages
2 rashers lean back bacon,chopped
1 tbsp fresh thyme,chopped
1 tbsp parsley,chopped

Preheat oven to 190c/170c fan/gas 5.Roll out pastry into 2 circles of 26cm and 23cm in diameter.Use the larger one to line a 20cm cake tin and let the excess pastry hang over the rim.Lightly brush with beaten egg.Cut the pork into cubes.Skin the sausages and mix with pork,bacon,thyme and parsley.Put the meat  mixture in the pastry case and shape with a slightly damed top.Lay the 23cm pastry circle on top.Trim off the excess pastry.Make three cuts in the top to allow the steam to escape.Brush with egg.Bake for 45-50min.Let cool before serving.

Quiche with salad leaves and balsamic dressing

500g Ready to roll shortcrust pastry
Flour for dusting
100g Fresh/frozen peas
1tbsp oil
1 red pepper,deseeded and cut into small pieces
1/2 bunch spring onions,trimmed and sliced
75g Emmental,grated
4 lrg eggs
300ml single cream
3tbsp milk

Baby salad leaves
2tbsp olive oil,1tbsp balsamic vingar,to serve.

Preheat the oven to 200c/180c fan/gas 6.Roll out pastry on a lightly floured surface then use to line a 22cm square flan tin.Prick the base with a folk and lay a piece of foil inside.Weigh it down with baking beans or dry rice and bake for 10min.Remove the foil and beans/rice and return to oven for 5mins.Turn oven down to 180c/160f/gas 4.Boil peas and drain.Heat oil in pan and cook pepper and spring onion till soft.Scatter in the base of the flan case with the peas and emmental.Beat the eggs,cream and milk together.Season,then pour the mixture into the flan case.Bake for 25min or until lightly set.Make the dressing by mixing the olive oil and balsamic vinegar together.Toss with the salad leaves.Serve with the cooled quiche.

Homemade sausage rolls

500g pack jus roll all butter puff pastry, flour for rolling out, 454g pack of your favourite sausages, 1 med egg. Preheat oven to 200c/180c/gas 6.Roll out the pastry on a lightly floured surface to a rectangle 26cm x 36cm.Cut in half lenthwise.Make a shallow cut along the length of each sausages and peel off skin.Lay the sausages end to end,along the long side of the pastry,3cm from the edge.Brush the other long side with egg.Roll the pastry round the sausages.Cut each roll into 8.Put on a baking tray,join-side down,leaving a gap.Make 2 cuts on top of each and brush with egg and bake for 25min.

Homemade scotch eggs

14 Med eggs Flour for sprinkling 2 x 454g of your favourite pork sausages 50g Butter,melted 200g Fresh white breadcrumbs Preheat oven 190c/170c/gas 5.Put 12 egg in a pan and cook to hard boil them,6min.Run them under cold water and when cold shell them and set aside.Lightly dust a work surface with flour.Remove the skin from each sausage.On the work surface,pat each portion of sausagemeat into an oval shape about 11cm x 6cm.Wrap around the egg to cover completely. Beat the remaining eggs and mix with the butter.Put in a shallow dish.Put the breadcrumbs in another dish.Coat the scoth eggs in the egg,then in the breadcrumbs to cover completely.Put on a baking tray and bake for 30-40min.Turning halfway through.Leave until cold and serve.