Easy Cheese Stick Pies

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  • 1 sheet puff pastry
  • 40 grams assorted nuts
  • 1 can tuna in oil
  • 1 tablespoon mayonnaise
  • 1 egg, whisked
  • Blue cheese
  • Black pepper
  • Honey


    Roughly chop the nuts into smaller pieces.

    In a bowl, combine tuna and mayonnaise and mix well.

    Cut puff pastry into 6 long pieces and place on a baking tray lined with parchment paper.
    Brush the pastry sticks with egg wash.

    Top pastry with tuna mixture and season with black pepper.
    Finally top off with blue cheese.

    Bake for 15 minutes at 200 degrees C.

    Serve with a drizzle of honey.

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    1. C

      Yum, yum, yum! This recipe looks delicious.

    2. R

      Fabulous recipe

    3. J

      I work all day every day M-S. On my way home from work, I read this article, got home followed all the instructions they all taste good. Thank you for the recipe!!

    4. K

      Love this recipe

    5. K

      This looks like an easy recipe and healthy, too.

    6. J

      Wow. Fantastic! Followed the instructions to the letter and this was awesome...

    7. L

      I've already made this twice now, it's so easy to improvise!

    8. L

      What a beautiful recipe you put together for us.

    9. T


    10. S

      I am currently eating it by the bucket

    11. A

      Wow! This is amazing. So delicious and so pretty! I'm eating it. So good! Thanks!

    12. V

      I made these for thanksgiving, people said they were good.

    13. W

      This recipe is delicious! 5th recipe I've tried.

    14. J

      This was a really tasty and easy recipe.

    15. M

      I've made this recipe a handful of times. My picky 11yr old son and husband love it! It's the only one I use. Thank you!

    16. M

      Made this today for my family - they loved it!

    17. M

      Excellent! I was testing a new stuffing recipe for Thanksgiving

    18. T

      This looks delicious!

    19. s

      I will be trying it

    20. H

      This is a great recipe. I just made it and will make it again soon.

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