Tuna empanada pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- 1 tbsp olive oil
- 1 onionfinely chopped
- 1 garlic clovecrushed
- 3-4 medium potatoescubed
- 2 carrotsdiced
- 2 red peppersdiced
- 1 tbsp smoked paprika
- 1 tsp each dried oreganoand thyme
- 2 tbsp tomato purée
- 300ml vegetable stock
- 185g can sustainable tunain spring water, flaked
- 500g pack shortcrust pastry
- 1 eggbeaten
Nutrition: per serving
- kcal537
- fat30g
- saturates11g
- carbs59g
- sugars9g
- fibre5g
- protein14g
- salt0.98glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Fry onion, garlic, potatoes and carrots in oil for 5 mins until softening. Add peppers, paprika, herbs and tomato purée, and cook for 5 mins.
step 2
Add stock, bring to the boil, then simmer until stock is absorbed and vegetables are tender. Add the tuna.
step 3
Roll a quarter of the pastry into a 22cm circle. Roll remaining pastry to line a 22cm loose-bottomed tin, allowing the pastry to come over the edges of the tin.
step 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.
