Savory Tuna Pie with Peppers and Flaky Pastry

Name: Savory Tuna Pie with Peppers and Flaky Pastry
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 4 cans tuna chunks in sunflower oil; 1 large onion, finely chopped; 1 large green pepper, finely chopped; 1 large red pepper, finely chopped; 2 tbsp sunflower oil; 1 tbsp paprika or paprika-smoked paprika blend; 500 g plain flour or half plain and half wholemeal flour, plus extra for dusting; 100 g lard, melted; 180 ml boiling water; 1 tsp salt; 1 tsp white wine vinegar; 1 egg, beaten

This tuna pie wraps a rich, paprika-scented tuna and pepper filling in a crisp homemade pastry crust. It is satisfying served warm for dinner and just as good cold for lunchboxes, picnics, or make-ahead meals.

Servings6 Portions

Prep Time15 Mins

Cook Time50 Mins

Difficulty

Intermediate

Ingredients

tuna chunks in sunflower oil
4 cans
large onion, finely chopped
1
large green pepper, finely chopped
1
large red pepper, finely chopped
1
sunflower oil
2 tbsp
paprika or paprika-smoked paprika blend
1 tbsp
plain flour or half plain and half wholemeal flour, plus extra for dusting
500 g
lard, melted
100 g
boiling water
180 ml
salt
1 tsp
white wine vinegar
1 tsp
egg, beaten
1

Step-by-Step Instructions

Make the pastry. Add the flour and melted lard to a food processor and pulse until the mixture looks like fine breadcrumbs. Stir the salt into the boiling water, then pour it in gradually and pulse just until a smooth dough forms. Wrap the dough and chill for 1 hour. If making the pastry ahead, add the white wine vinegar with the water; the dough can then be refrigerated for up to 2 days.

Prepare the filling. Heat the sunflower oil in a large frying pan over medium heat. Add the onion, green pepper, and red pepper, then cook for 8-10 minutes, stirring occasionally, until the onion is soft and translucent and the peppers have softened.

Add the tuna. Drain one can of tuna, then add it to the pan along with the remaining tuna and the oil from the other cans. Stir in the paprika and a pinch of salt. Cook for 5 minutes, stirring often, until the filling is hot and well combined. Remove from the heat and let it cool slightly before assembling. The cooled filling can be refrigerated for up to 1 day.

Assemble and bake. Heat the oven to 200°C/180°C fan/gas 6. Divide the chilled pastry in half. On a lightly floured surface, roll each half into a 30 cm round, about 5 mm thick. Place one round on a parchment-lined baking tray, spoon the tuna filling into the center, and leave a border around the edge. Cover with the second pastry round, press and crimp the edges firmly to seal, then brush the top with beaten egg.