By Sprout / Thursday, 4 June 2020 / Topics:

Ingredients:  (Serves 6)

  • 1 Tablespoon olive oil
  • 1 Leek, halved, thinly sliced
  • 4 Garlic cloves, thinly sliced
  • 6 Thyme sprigs
  • Pinch of salt
  • 40g Unsalted butter
  • 2 Tablespoons plain flour
  • 2 Cups reduced-fat milk
  • 425g Tin of tuna chunks, drained
  • 1 Cup frozen peas, defrosted
  • 1 Cup frozen corn, defrosted
  • ½ Cup grated cheddar cheese
  • 10 Filo pastry sheets


1. Preheat oven to 180°C (fan-forced).

2. Heat one tablespoon oil in a medium saucepan over medium heat. Cook leek, garlic and thyme for 3-4 minutes or until leek is soft and fragrant. Season with a pinch of salt.

3. Increase heat to medium-high. Add butter and cook until melted and foaming. Add flour and cook, stirring constantly, for a minute to until bubbling. Remove pan from heat. Gradually add milk, whisking constantly to prevent lumps from forming. Return pan to medium heat. Cook, stirring with a wooden spoon, for 5 minutes or until sauce boils and thickens. Stir through tuna, peas, corn and cheese until warmed.

4. Remove thyme sprigs and transfer tuna mixture to a 6-cup capacity baking dish. Gently scrunch filo pastry sheets and arrange on top until baking dish is covered. Spray generously with cooking oil. Bake for 15-20 minutes or until filo is golden and crispy.

5. Serve tuna filo pastry pie with a side salad.