RUSTIC APPLE PIE TUNA MORNAY PIE WITH POTATO MASH
SERVES 4 PREP 20 MINS COOK 40 MINS
SERVES 8 PREP 20 MINS + 30 MINS CHILLING COOK 40 MINS
• 4 medium red-skinned apples, unpeeled
• 1 cup caster sugar, plus ¼ cup extra
• 2 tsp finely grated lemon rind
• 1 tbsp lemon juice
• 2 cups water
• 2 cups plain flour
• 125g cold unsalted butter, chopped
•
1/3 cup iced water, approximately
• 2 tbsp milk
• icing sugar, ice-cream, to serve
1 Core apples, cut each into eight wedges. Place apples in a medium saucepan with sugar, rind, juice and the water. Bring to boil. Simmer on low 10 mins or until apple is tender. Using a slotted spoon, transfer apple to a medium bowl. Simmer syrup, uncovered, 15 mins or until reduced to ¾ cup. Cool.
2 Meanwhile, process flour, butter and
1 tbsp of the extra sugar until crumbly. With motor operating, add iced water until ingredients come together. Press dough into a ball. Wrap in plastic wrap and refrigerate 30 mins.
3 Preheat oven to 180°C. Roll dough between two large sheets of baking paper into a 35cm round. Remove top layer of paper, transfer dough and paper to a large oven tray.
4 Pile apple in the centre of the dough, leaving a 7cm border. Fold pastry edge up and around apple. Brush milk over pastry. Sprinkle with remaining extra sugar.
5 Bake 40 mins or until pastry is golden. Serve with syrup, icing sugar and ice-cream.
• 50g butter
• 1 brown onion, sliced thinly
• 2 garlic cloves, crushed
• ¼ cup plain flour
• 2 cups milk, warmed
• 150g baby spinach leaves
• 415g can tuna in oil, drained, flaked
• 2 tbsp chopped dill
• 2 tsp finely grated lemon rind
• 2 tbsp lemon juice
• ¼ cup finely chopped dill, plus extra sprigs to serve POTATO MASH
• 750g potatoes, chopped coarsely
• 2 tbsp milk
• 30g butter
•
1/3 cup finely grated parmesan
1 Preheat oven to 200°C. Grease a shallow 2-litre (8-cup) ovenproof dish.
2 POTATO MASH Boil, steam or microwave potato until tender. Drain. Mash in a large bowl with milk and butter until smooth. Stir in parmesan. Season.
3 Meanwhile, melt butter in a medium saucepan over medium-high heat. Cook onion and garlic, stirring, 5 mins or until onion softens. Add flour. Cook, stirring, until mixture bubbles and thickens. Gradually stir in milk. Cook, stirring, until mixture boils and thickens. Remove from heat. Stir in spinach, tuna, dill, rind and juice. Season.
4 Spoon tuna mixture into dish. Top with mash, sprinkle with parmesan. Bake 20 mins or until top is golden. Place under a hot grill 5 mins or until browned. Serve topped with extra dill.