1 tbsp butter
1 small onion, peeled and finely diced
1 tbsp flour
1 cup milk
1 x 185g can tuna in spring water, drained
½ cup frozen corn kernels
2 tbsp chopped parsley
Pinch salt and pepper, to taste
2 sheets short crust pastry
1 egg, lightly beaten
Preheat the oven to 180°C. Line a baking tray with baking paper.
In a saucepan, melt the butter and add the onion. Gently sauté ‘til soft.
Stir in the flour and continue to stir and cook over medium heat for 2 to 3 minutes. Gradually add the milk and ranch dressing, stirring constantly.
Take off the heat and add the tuna, corn and parsley.
Season to taste, and allow to cool.
Cut the pastry sheets into six rectangles. Divide the tuna mixture evenly between the 12 portions, placing the filling on one half of the pastry.
Brush the edges with the beaten egg and fold the pastry over the filling.
Using a fork, crimp the edges to seal.
Gently place the tuna pops onto the baking tray and lightly brush the tops with a little egg and sprinkle with sesame seeds.
Bake in the oven for 15 to 20 minutes or ‘til golden.
Serve with extra Beerenberg Ranch Dressing.