Tuna and Corn Strudel
Tuna and Corn Strudels are golden puff pastry parcels filled with creamy vegetable, cheese and tuna. My kids love this recipe. And even better, it is packed full of veg and they don’t pick them out! I often make extra as they make great leftovers – similar to Creamy Tuna Pasta Bake.
To save time during the weekt, make the filling up to three days in advance and refrigerate. Or make the full parcel and freeze for a ready made meal. Remove from the freezer in the morning and it is ready for the oven at dinner time. A great weeknight meal.
These parcels are the ultimate comfort food, blending the savoury richness of tuna with the sweet pop of corn, while being tied together by a cheesy, velvety sauce.
The Tuna Parcel Filling
Start by sautéing finely diced onion, celery, and carrots in unsalted butter, infusing the mixture with the earthy aroma of fresh thyme. Once softened, stir in plain flour to form a roux, which thickens the sauce beautifully. Gradually add the combined milk, tomato sauce, Worcestershire sauce, salt and pepper, stirring continuously to create a creamy base.
Finally, fold in the star ingredients: corn kernels, flaky tuna, and a generous helping of grated cheese. The result is a rich, savoury tuna filling with just the right balance of textures for the golden pastry parcels.
Assembling the Parcels
With your filling ready, it’s time to bring it all together. Lay out sheets of ready-rolled puff pastry and cut them into rectangle halves. Place the creamy filling in the centre of each half, brush with egg and roll up while sealing the edges.
Brush the tops with more egg for a golden finish, and sprinkle sesame seeds for a delightful crunch. Bake in a hot oven until the pastry is puffed and beautifully browned.
Feedback & More
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Tuna and Corn Strudel
A flaky puff pastry parcel filled with a creamy tuna, cheese, corn and vegetable filling.
4
large parcels20
minutes45
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minutesStop your screen from going to sleep
Ingredients
- Filling
50 grams unsalted butter
1 large onion, finely diced
3 stalks celery, finely chopped
2 large carrots, finely chopped
2 sprigs thyme
1 1/2 cups milk
2 tbsp tomato sauce
1 tbsp Worcestershire sauce
1 tsp salt
1/4 tsp pepper
1/3 cup plain flour
420 gram can corn kernels, drained
425 gram tuna in springwater, drained
2 cups cheese, grated
- Assembling
4 sheets ready-rolled puff pastry
1 egg, lightly beaten
1 tbsp sesame seeds
Directions
- Filling
- Melt the butter in a large pot over medium-high heat. Add the onion, celery, carrot and thyme. Cover and cook for 15 minutes, stirring occasionally. The vegetables should be very soft. Reduce heat to low.
- In a small bowl, combine the milk, sauces, salt and pepper – set aside.
- Sprinkle the flour into the pot and stir to combine. Add the milk mix to the vegetables and stir until the sauce thickens.
- Remove from the heat and stir in the corn, tuna and cheese. Set aside to cool for at least 15 minutes (see Note 1).
- Assembling
- Preheat oven to 200C | 180C fan forced and line two large baking trays with baking paper.
- Working with one pastry sheet at a time, brush egg on one full edge and along half of both adjoining sides (a half square [ shape).
- Place one third of the cooled tuna mixture down the middle of the pastry, parallel to the full side brushed with egg.
- Fold the side of pastry with no egg over the top and rest it on the filling. Using a fork or fingers, press the edges to seal. Fold the long egg brushed edge of pastry over top (as tight as you can). Press the short edges again to seal. Place the parcel on prepared tray, leaving room for another parcel. Repeat with the remaining mix and pastry.
- Puncture the parcels a few times with a fork or sharp knife to allow air to escape. Brush them with the remaining egg and sprinkle with seeds, if using.
- Bake for 25 minutes or until pastry is puffed and golden brown all over.
One parcel provides at least two servings.
Notes
- Note 1: Placing hot filling onto the pastry will make it difficult to fold. The filling can be made up to 3 days before use. Refrigerate in an airtight container and assemble when ready to use.
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