Tuna pie

• sunflower oil↗2 tbsp tbsp
• large onion↗1

  finely chopped

• large green pepper↗1

  finely chopped

• large red pepper↗1

  finely chopped

• x 145g cans tuna chunks in sunflower oil4
• paprika↗1 tbsp tbsp

  or 1⁄2 tbsp paprika mixed with 1⁄2 tbsp smoked paprika

• plain flour↗500g g

  or an equal mix of plain and wholemeal flours, plus extra for dusting

• lard↗100g g

  (or use butter or margarine), melted

• white wine vinegar↗1 tsp tsp

  (optional)

• egg↗1

  beaten

Step-by-step instructions

1. 1

   For the pastry, pulse the flour and lard in a food processor until the mixture resembles breadcrumbs. Dissolve 1 tsp salt in 180ml boiled water, then add this and pulse until you have a smooth dough. Wrap and chill for 1 hr. To prep ahead, add 1 tsp white vinegar with the water. This way, it will keep chilled for two days.

2. 2

   Heat the sunflower oil in a frying pan over a medium heat and cook the onions and peppers until the onions are translucent and the peppers are soft, about 8-10 mins.

3. 3

   Drain 1 can of tuna, then add all the tuna along with the oil from the three cans to the onions and peppers. Sprinkle in the paprika and a pinch of salt, and cook, stirring, for 5 mins. Remove from the heat and leave to cool slightly. Will keep chilled for up to a day. Leave to cool first.

4. 4

   To assemble, heat the oven to 200C/180C fan/gas 6. Divide the pastry in half and roll each half out on a lightly floured surface to a 30cm disc that’s roughly ½cm thick. Put one disc on a baking tray lined with baking parchment, then spoon the tuna filling into the middle, leaving a small border around the edge. Lay the second on top and crimp the edge to seal. Brush with the egg and bake on the middle shelf of the oven for 25-30 mins, or until golden and cooked through. Can be served hot or cold. Will keep chilled for up to two days.