Enjoy this tuna pie with peppers and paprika encased in homemade pastry. It can be served hot or cold making it perfect for a buffet for a big gathering.
- Serves: 6 persons
- 2tbsp sunflower oil
- 1large onion, finely chopped
- 1large green pepper, finely chopped
- 1large red pepper, finely chopped
- 4x 145g cans tuna chunks in sunflower oil
- 1tbsp paprika, or 1⁄2 tbsp paprika mixed with 1⁄2 tbsp smoked paprika
- 500g plain flour, or an equal mix of plain and wholemeal flours, plus extra for dusting
- 100g lard (or use butter or margarine), melted
- 1tsp white wine vinegar (optional)
- 1egg, beaten
Step 1For the pastry, pulse the flour and lard in a food processor until the mixture resembles breadcrumbs. Dissolve 1 tsp salt in 180ml boiled water, then add this and pulse until you have a smooth dough. Wrap and chill for 1 hr. To prep ahead, add 1 tsp white vinegar with the water. This way, it will keep chilled for two days.
Step 2Heat the sunflower oil in a frying pan over a medium heat and cook the onions and peppers until the onions are translucent and the peppers are soft, about 8-10 mins.
Step 3Drain 1 can of tuna, then add all the tuna along with the oil from the three cans to the onions and peppers. Sprinkle in the paprika and a pinch of salt, and cook, stirring, for 5 mins. Remove from the heat and leave to cool slightly. Will keep chilled for up to a day. Leave to cool first.
Step 4To assemble, heat the oven to 200C/180C fan/gas 6. Divide the pastry in half and roll each half out on a lightly floured surface to a 30cm disc that’s roughly ½cm thick. Put one disc on a baking tray lined with baking parchment, then spoon the tuna filling into the middle, leaving a small border around the edge. Lay the second on top and crimp the edge to seal. Brush with the egg and bake on the middle shelf of the oven for 25-30 mins, or until golden and cooked through. Can be served hot or cold. Will keep chilled for up to two days.