Tuna Pot Pie

1 sheet puffed pastry, thawed
milk
2 medium potatoes, peeled and cubed (2 cups)
1 package (10 oz) frozen peas and carrots
*1 package mushroom sauce mix
1 1/4 cups milk (for sauce)
1/2 tsp salt
1/2 tsp pepper
1 can (9.25oz) chunk tuna (drained)

Preheat oven to 375 degrees. Place puff pastry on a sheet of waxed paper. Press seams together. Invert a 9 x 2 inch round baking dish onto pastry and cut out a 9 inch circle. Place circle on ungreased baking sheet. Brush top with milk. Bake for 18-20 minutes or until puffed and golden. Cool.

Meanwhile, in a 2 qt saucepan, cook potatoes in boiling salted water for 5 minutes or until partially tender. Add peas and carrots. Return to a boil and simmer over low heat 5-7 minutes or until all vegetables are tender; drain well. Keep warm.

Meanwhile, in a small saucepan, prepare sauce using 1 1/4 cups milk, salt and pepper. Stir into drained vegetables. Stir in tuna. Pour mixture into baking dish. Top with baked pastry. Bake for 10 minutes or until edges are bubbly.

This recipe came from "Express Lane Recipes", a little cookbook my aunt lent me.

*I used a mix for "mushroom gravy" and did not add any extra salt or pepper.