Tuna and vegetable pasties
Reduced fat oil spread
1 small, baby, finely chopped, fronds reserved
2½ cup(s), (625ml)
Reduced-fat 15% cheddar cheese
⅓ cup(s), grated, (40g) grated
Canned corn kernels in brine, rinsed, drained
125 g, rinsed
Frozen green peas
½ cup(s), (60g)
Tuna, canned in springwater, drained
425 g, flaked
Uncooked filo pastry
2 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
- 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.
- Add cheese, corn, peas, tuna and fennel fronds to fennel mixture. Season with salt and pepper. Cool for 15 minutes.
- 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.