Creamy tuna mornay, cheese and peas make a tasty filling for these easy and affordable little pastry pies. Serve them for dinner with a salad or reheat for lunch the next day. You could make the filling a day ahead and fill and cook them just before serving.
2 green shallots, thickly sliced
2 tbsp plain flour
310ml (1 1/4 cups) milk
80g (1 cup) coarsely grated cheddar
185g can tuna in oil, drained, flaked
120g (3/4 cup) frozen mixed vegetables (peas and corn)
2 sheets frozen puff pastry, just thawed
1 egg, lightly whisked
3 Method Steps
Step 1Heat the butter
(30g butter) in a medium saucepan over medium heat until melted. Add the shallot
(2 green shallots, thickly sliced) and cook, stirring, for 2 minutes or until soft. Add the flour
(2 tbsp plain flour) and cook, stirring, for 1 minute. Gradually add the milk
(310ml (1 1/4 cups) milk), stirring constantly, until smooth. Bring to a simmer. Cook, stirring, for 2 minutes or until thickened slightly. Remove from heat and stir in the cheese
(80g (1 cup) coarsely grated cheddar). Transfer to a large bowl. Set aside to cool until room temperature.
Step 2Add the tuna
(185g can tuna in oil, drained, flaked) and frozen
(120g (3/4 cup) frozen mixed vegetables (peas and corn)) veg to the white sauce and stir until just combined. Cut each pastry sheet into 4 squares. Place 1/4 cupful tuna mixture into the centre of each square. Fold corners of pastry
(2 sheets frozen puff pastry, just thawed) towards the centre to enclose the filling. Pinch to seal.
Step 3Preheat air fryer to 190C for 2 minutes. Brush parcels with egg
(1 egg, lightly whisked). Grease the base of air fryer basket with oil. Place 4 parcels (see notes) into the basket and cook for 8 minutes or until light golden. Turn and cook for a further 3 minutes or until golden. Repeat with remaining parcels. Serve.
We fit 4 parcels into a large air fryer. If you have a smaller air fryer, you may need to reduce the number of parcels per batch as you don’t want to overcrowd them.