Crispy Tuna Pie

The Sun Bell Yellow Tuna Chunks is the perfect delight for pie.

Try out this simple recipe to make tuna pie with the Yellow Tuna Chunks!

Ingredients

4 cans Sun Bell Yellow Tuna Chunks

2 tbsp Punjas Sunflower oil 1 large onion, finely chopped

1 large green pepper, finely chopped

1 large red pepper, finely chopped

1 tbsp paprika, or 1⁄2 tbsp paprika mixed with 1⁄2 tbsp smoked paprika

Pastry

500g Normal Flour, plus extra for dusting

100g lard (or use butter or margarine), melted

1 tsp white wine vinegar (optional)

1 egg, beaten

Steps

Bread Cups

For the pastry, pulse the flour and lard in a food processor until the mixture resembles breadcrumbs. Dissolve one teaspoon salt in 180ml boiled water, then add this and pulse until you have a smooth dough. Wrap and chill for one hour. To prep ahead, add one teaspoon white vinegar with the water.

This way, it will keep chilled for two days.

Heat 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 eight to ten minutes.

Drain one 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 five minutes.

Remove from the heat and leave to cool slightly. To assemble, heat the oven to 200C/180C fan/gas

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 minutes, or until golden and cooked through.

Served hot or cold.