Corn & Tuna Parcels


Crunchy filo pastry parcels filled with ricotta cheese, tuna and corn.

Prep time:10 mins

Cook time:20 mins

Makes: 4


  • 4 sheets filo pastry
  • 2 tablespoons butter, melted
  • 1 egg, lightly beaten
  • 250g tub ricotta cheese
  • 2 tablespoons chopped parsley
  • 125g can Edgell Super Sweet Corn Kernels, drained
  • 95g can John West Tuna Tempters - Olive Oil Blend, drained
  • 2 tablespoons fresh breadcrumbs


Step 1

Brush one sheet of pastry with butter and place another sheet on top. Cut pastry into 2 halves lengthwise. Repeat using remaining sheets of pastry.

Step 2

Combine egg, ricotta, parsley, Edgell Super Sweet Corn Kernels, John West Tuna Tempters and breadcrumbs in a medium bowl. Spoon the corn mixture evenly into the centre of each pastry square.

Step 3

Brush pastry edges with remaining butter and fold pastry corners inwards to form a parcel. Place on a greased baking tray and brush with butter. Bake in a preheated oven at 200°C for 15- 20 minutes or until golden brown.

Tasty Tip!

For a reduced fat alternative, use a cooking spray between filo sheets instead of butter.

Corn  Tuna Parcels
Average user rating:
  • 4

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  • Super Sweet Corn Kernels 125g

    Super Sweet Corn Kernels 125g

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