Tuna empanada pie
Tuna empanada pie
Empanadas are a South American special. This pie will feed a family using just one can of tuna
- Prep: 20 mins
Cook: 1 hrs - Serves 6
- Easy
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 3-4 medium potatoes, cubed
- 2 carrots, diced
- 2 red peppers, diced
- 1 tbsp smoked paprika
- 1 tsp each dried oregano and thyme
- 2 tbsp tomato purée
- 300ml vegetable stock
- 185g can sustainable tuna in spring water, flaked
- 500g pack shortcrust pastry
- 1 egg, beaten
Method
-
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.
-
Add stock, bring to the boil, then simmer until stock is absorbed and vegetables are tender. Add the tuna.
-
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.
-
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.
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