Tuna em­panada pie

Serves 6 Prep 20 mins Cook 1 hr


1 tbsp olive oil

1 onion, finely chopped

1 gar­lic clove, crushed

3- 4 medium po­ta­toes, cubed

2 car­rots, diced

2 red pep­pers, diced

1 tbsp smoked pa­prika

1 tsp each dried oregano and thyme

2 tbsp tomato purée

300ml veg­etable stock

185g can sus­tain­able tuna in spring wa­ter, flaked

500g pack short­crust pas­try

1 egg, beaten

1 Heat oven to 200C/180C fan/gas 6. Fry the onion, gar­lic, po­ta­toes and car­rots in oil for 5 mins un­til soft­en­ing. Add the pep­pers, pa­prika, herbs and purée. Cook for 5 mins.

2 Add the stock, bring to the boil, then sim­mer un­til the stock is ab­sorbed and the veg­eta­bles are tender. Add the tuna.

3 Roll a quar­ter of the pas­try into a 22cm cir­cle, then roll the re­main­ing pas­try to line a 22cm loose-bot­tomed tin, al­low­ing the pas­try to come over the edges of the tin.

4 Fill with the tuna mix and top with the pie lid. Brush the edges with egg then fold over the sides and press down with a fork to seal. Make two holes in the top, brush with egg and bake for 35- 40 mins un­til golden brown. Leave to cool slightly, then serve. PER SERV­ING 537 kcals, fat 30g, sat­u­rates 11g, carbs 59g, sug­ars 9g, fi­bre 5g, pro­tein 14g, salt 1g

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