A budget-friendly recipe that can be eaten hot with mashed potatoes and vegetables, or served cold for lunch or a picnic.

Ingredients:
4 medium eggs
50g butter
50g plain flour
500ml vegetable stock
2-3 tablespoons flat leaf parsley, roughly chopped
2 x 145g tins tuna in sunflower oil
500g puff pastry
Milk to glaze

Method:
1 Hard-boil the eggs and roughly chop them.
2 Melt the butter in a medium saucepan and stir in the flour. Cook for approximately one minute, stirring all the time.
3 Gradually add the hot stock, continuing to stir, then cook for about five minutes until thickened.
4 Season with salt and freshly ground black pepper, then stir through the parsley.
5 Pour into a large shallow dish to help it cool down quickly. Add the chopped eggs and the drained tuna (broken into pieces) to the sauce. Pop in the fridge for at least half an hour so it is well chilled and thick enough to spoon onto the pastry.
6 Heat the oven to 220°C (fan 200°C/gas mark 7).
7 Cut the pastry in half and roll out one piece to a rectangle 27.5 x 20cm (11 x 8 inches) on a lightly floured surface. Place it onto a lightly wetted baking sheet.
8 Roll out the second piece slightly larger than the first so it can fit over the filling.
9 Spoon the filling onto the base, leaving a 1cm border. Brush the edges with water, then cover the filling with the other piece of pastry and press all the way round with a fork to seal. Brush the top with milk and make a couple of slits in the pastry to let the steam escape.
10 Bake for approximately 30 minutes until golden brown.