Tuna Spaceship
1 package (15 ounces/425 g) refrigerated prepared piecrusts
1 can (6 ounces/170 g) tuna drained
1 cup grated cheddar cheese
1/2 cup grated carrot
1 teaspoon minced onion
1 teaspoon Worcestershire sauce
1 can (10 3/4 ounces/305 g) cream of chicken soup
2/3 cup milk
1. Remove piecrusts from the box and let stand in wrappers at room temperature for 15 minutes.
2. In a medium bowl, mix the tuna, cheese, carrots, onion, and Worcestershire sauce.
3. Unwrap each piecrust, unfold, and lay flat. With your fingertips, lightly press out any fold lines.
4. Place one crust on an ungreased cookie sheet. Spoon the tuna mixture evenly onto the crust, leaving the outer edge uncovered. Carefully place the second crust over the filling and, with a fork, press the edges together to seal. Using the fork, prick the top crust 12 times.
5. Bake at 400° F (205° C) for 15–20 minutes.6. Let cool 5 minutes. While meat pie is cooling, stir the soup and milk together in a medium saucepan and heat. Cut the "spaceship" pie into wedges and serve with sauce.
