1 (10 oz.) pkg. frozen broccoli spears, thawed
1 (8 to 8 1/2 oz.) can water chestnuts, drained
1/4 c. butter
1/4 c. all-purpose flour
1 tsp. salt
1/2 tsp. paprika
2 1/4 c. milk
1/2 c. shredded Swiss cheese
1/2 lb. mushrooms, sliced
1 (12 1/2 to 13 oz.) can tuna, drained
Flaky pastry
1 egg yolk
1 tsp. water

About one hour and 45 minutes before serving: cut broccoli into 2 inch pieces; cut water chestnuts into 1/4 inch slices; set aside.

In 3 quart saucepan over low heat, melt butter; stir in flour, salt, and paprika until well blended. Gradually stir in milk and cook, stirring constantly until mixture is thickened and smooth. With rubber spatula, gently stir in broccoli, water chestnuts, cheese, mushrooms, and tuna; spoon mixture into 2 quart casserole.

Prepare flaky pastry. On lightly floured surface with a rolling pin, roll dough into a circle 1/8 inch thick and about 1 inch larger all around than casserole. Place pastry edge, leaving 1 inch overhang; fold overhang under and press gently all around. Cut slits in top.

In small bowl, mix egg yolk well with water. Brush pastry with mixture. Bake in 375 degree oven for 40 minutes or until crust is golden and mixture is heated through. Serves 6.

FLAKY PASTRY:

1 c. flour
1/2 tsp. salt
1/3 c. shortening
2 to 3 tbsp. cold water