Tuna Wellingtons with Pimento Cheese Sauce


"These are perfect entertaining food for a lady's tea luncheon or company."
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1 h servings 447 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 29.7 g
  • 46%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 858 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. In a large mixing bowl, combine tuna fish, mayonnaise, egg, pickles, 2 tablespoons pimentos, and 1 tablespoon chopped green bell pepper. Mix well, and set bowl aside.
  3. Sift together 2 cups flour, baking powder, and salt. Cut in vegetable shortening until mixture resembles coarse crumbs. Stir in 1 cup Cheddar cheese and 2 tablespoons chopped pimento. Add 2/3 cup milk and stir until mixture forms a ball. Knead about 15 times.
  4. Roll out dough 1/4 inch thick. Cut into 3 inch rounds (should be about 20 rounds total). Spoon a tablespoon of the tuna mixture onto the top half of each round (using 10 rounds). Moisten the edges of these 10 rounds with water and place each of the remaining 10 rounds over each tuna-layer round. Press edges together with the tines of a fork and prick the tops to vent the dough. Place on a cookie sheet.
  5. Bake tuna rounds at 450 degrees F (230 degrees C) for 12 to 15 minutes.
  6. To Make Cheese Sauce: In a double-boiler, heat 3 tablespoons butter and add 3 tablespoons chopped bell pepper; cook until softened. Blend in 3 tablespoons flour, and mix until smooth. Add 1 1/2 cups milk and cook, stirring constantly, until thickened. Sift in 1 1/2 cups Cheddar cheese, 2 tablespoons chopped pimento and 1/2 teaspoon salt. Continue to cook until cheese has completely melted.
  7. Serve Tuna Wellingtons with the cheese sauce poured over them.



These were so delicious, especially the sauce, but the crust was amazing, too. I think the dough can be rolled much thinner than 1/4 inch, though and that'd help you get more filling in the rati...

My family really enjoyed this recipe and has asked to have it again, including my 6 year old. My other daughter even took it cold to school the next day for lunch. I did a few changes such as no...

This needs review. Made more filling and crust and sauce than just 10 3" pies. I wonder if the egg should have been hard boiled as I had egg running all over the place. And my experience with ch...