Name: Tuna and vegetable filo pies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1/4 cup vegetable or olive oil; 2 green onions, thinly sliced; 1 red capsicum, chopped; 400 gram can diced tomatoes; 400 gram can cannellini beans, rinsed; 1 cup frozen peas; 1/2 cup water; 425 gram can tuna chunks in springwater, drained, flaked; 1/2 cup chopped basil; 4 sheets filo pastry; mxed salad, to serve

Tuna and vegetable filo pies

Quick, tasty and packed full of goodness, these hearty tuna, vegetable and bean pies are easy to make and are great for a weeknight dinner for the family.

Serves 4

Prep

10M

Cook

20M

Total

30M

Skip to Recipe

Ingredients

1/4 cup vegetable or olive oil

2 green onions, thinly sliced

1 red capsicum, chopped

400 gram can diced tomatoes

400 gram can cannellini beans, rinsed

1 cup frozen peas

1/2 cup water

425 gram can tuna chunks in springwater, drained, flaked

1/2 cup chopped basil

4 sheets filo pastry

mxed salad, to serve

Method

Tuna and vegie filo pies

1.Preheat oven to 220°C (200°C fan-forced). Grease four 1 1/4-cup ovenproof dishes. Place dishes on a baking tray.

2.Heat 1 tablespoon of the oil in a saucepan over high heat. Add onion and capsicum. Cook, stirring, 2 minutes or until almost soft.

3.Reduce heat to moderate. Add tomatoes, beans, peas and water. Simmer 2 minutes, or until heated. Stir in tuna and basil. Season.

4.Spoon mixture into prepared dishes. Brush each sheet of filo with remaining oil. Scrunch up, then place over filling. Bake 15 minutes, or until golden. Serve pies with salad.

To save time, use a packet of frozen chunky mixed vegetables. Make a large family pie. Place tuna mixture in a 1.5-litre (6-cup) ovenproof dish. Top with scrunched-up filo. Cooking time will vary.
Note

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Ingredients

Method

Tuna and vegie filo pies

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