Spanish tuna pie
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Ingredients
dash of olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
3 small potatoes
2 carrots, finely diced
2 tsp smoked paprika
1 tsp dried oregano
2 tbsp tomato purée
280ml stock
180g tin of tuna, drained
500g shortcut pastry
1 egg, beaten
Method
Heat the oil in a pan and sauté the onion until translucent and add the garlic, potato and carrots. Stir until the potato has softened. Add the paprika, oregano and tomato purée and cook for five minutes.
Add the stock and allow to simmer until the stock is absorbed. Add in the tuna. Roll the pastry large enough to fit into the base of a 9inch loose base tin.
Grease the tin and gently press the pastry down and fill with the tuna mixture. Roll the rest of the pastry and lay it on top.
Brush the edges with the beaten egg and pinch the two layers together all around the edge of the tin.
Brush the top of the pie with the rest of the egg and make a hole in the centre. Bake at 180°C for 35-40 minutes until golden.
This is nice served with a fresh green salad.
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