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Photo of Tuna and vegetable pasties by WW

Tuna and vegetable pasties

Total Time
1 hr 5 min
15 min
35 min


Reduced fat oil spread

30 g


1 small, baby, finely chopped, fronds reserved

Plain flour

2 tbs

Skim milk

2½ cup(s), (625ml)

Extra light cheddar cheese

cup(s), grated, (40g) grated

Canned corn kernels, rinsed and drained

125 g, rinsed

Frozen green peas

½ cup(s), (60g)

Tuna, canned in springwater, drained

425 g, flaked

Filo pastry

8 sheet(s)

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
  2. Melt spread in a medium saucepan over medium-high heat. Cook fennel, stirring, for 5 minutes or until softened. Add flour and cook, stirring, for 1 minute or until bubbling. Gradually stir in milk. Bring to the boil. Reduce heat and simmer, stirring, for 5 minutes or until mixture has thickened. Remove from heat.
  3. Add cheese, corn, peas, tuna and fennel fronds to fennel mixture. Season with salt and pepper. Cool for 15 minutes.
  4. Lightly spray 1 filo sheet with oil. Top with another filo sheet and spray with a little more oil. Place one-quarter of cooled tuna mixture in the corner at 1 short end of filo. Fold over to form a triangle. Continue folding to form a triangle. Place on prepared tray and lightly spray with oil. Repeat with remaining filo and tuna mixture to make 3 more pasties. Bake for 20 minutes or until golden and heated through. Serve.


SERVING SUGGESTION: Mixed salad leaves and Lebanese cucumber. TIPS: Fresh filo pastry from the chiller cabinets of the supermarket is easier to work with than frozen filo pastry. When assembling, cover any filo you are not using with a damp tea towel to stop it drying out. Add it: 1 carrot (coarsely grated) with fennel in Step 2. Swap it: Canned tuna for 2 cups (320g) shredded skinless lean cooked chicken breast.