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