Tuna empanada pie

• olive oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• garlic clove↗1

  crushed

• 3-4 medium potatoes

  cubed

• carrots↗2

  diced

• red peppers↗2

  diced

• smoked paprika↗1 tbsp tbsp
• each dried oregano1 tsp tsp

  and thyme

• tomato purée↗2 tbsp tbsp
• vegetable stock↗300ml ml

  (we used Marigold)

• can sustainable tuna↗185g g

  in spring water, flaked

• pack shortcrust pastry↗500g g
• egg↗1

  beaten

Step-by-step instructions

1. 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.

2. 2

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

3. 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.

4. 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.