Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 oz Fresh Pasta Spirals 8 oz Tomatoes; cut into sm dice
7 oz Sweetcorn;Canned,Drained 250 g Puff Pastry
4 oz Frozen Peas 50 g Anchovies; Canned
20 3/4 oz Condensed Cream of Mushroom 4 tb Tomato Puree
-Soup 2 tb Grated Parmesan Cheese
2 tb Snipped Fresh Chives 4 oz Grated Cheddar Cheese
14 oz Tuna Chunks, Drained, Flaked

Cook the pasta for 5 minutes in boiling water or until just tender.
Drain and place in a large bowl. Mix in the sweetcorn, frozen peas,
undiluted soup and 1 Tablespoon of the chives.
Spoon half the pasta mixture into a large oven-proof dish. Spread
half the tuna and tomatoes over the top. Cover with the remaining
pasta mixture, tuna and tomatoes.
Roll out the pastry on a lightly floured surface to a 10 inch square.
Mix together the anchovies and puree and spread over the pastry to
within 1 inch.
Dampen the pastry edges, roll up like a swiss roll and cut into 16
rounds using a small sharp knife. Place on a baking sheet amd press
down to flatten slightly.
Preheat the oven to 180C/350F/Gas Mark 4.
Scatter the grated cheddar cheese over the pasta mix and bake for 30
minutes.
Increase the oven temperature to 200C/400F/Gas Mark 6 and place the
spirals in the oven. Bake with the pasta for 15 minutes until spirals
are golden brown and pasta bake is hot and bubbling.
Arrange the spirals around the top of the pasta bake and scatter over
the remaining chives. Serve at once.

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