Ingredients

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.

Recipe from Good Food magazine, April 2011

Goes well with

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A star rating of 4.2 out of 5.15 ratings