TUNA POT PIE

2 x 425 gram cans tuna, drained
1 onion, diced
1 small red capsicum diced
2 sticks celery, diced
3 teaspoons minced garlic
125 grams corn kernels, drained
1 jar leggos bechamel sauce
2 cups shredded tasty cheese, packed
salt and pepper to taste

1 1/2 sheets puffed pastry, thawed
milk to brush

preheat oven to 200 c.  lightly spray 9 x 13 baking dish with
cooking spray.

spray a large frypan with cooking spray and saute the onion,
capsicum, celery and garlic, stirring until onion is translucent.

add the corn, tuna, bechamel sauce and cheese and cook,
stirring, on low heat until cheese is melted. add salt and pepper.

spoon into baking dish, leveling out to sides.

join the pastry together to make one piece and place over the
top of the tuna. tuck the sides down lightly. brush lightly with milk.

cook for approx 25 minutes or until puffy and golden.