Tuna Pie

Ingredients for Pastry

 

  • 175g Punjas Normal flour or Punjas Wholemeal Flour
  • Pinch salt
  • 85g Anchor Butter
  • 1 egg yolk
  • 3 tbsp ice cold water

 

Ingredients for White Sauce:

 

  • 40g Anchor Butter
  • 5 tbsp Punjas Normal Flour
  • 500ml Anchor UHT Milk

 

 

Ingredients for Pie Filling:

 

  • 2 medium potatoes (cubed and boiled until tender yet firm)
  • 1 large onion
  • 2 tins white flake tuna (drain away oil)
  • Pinch salt
  • Pinch pepper

 

Method:

 

Pastry:

 

  • Preheat oven to 180 C
  • Sift Flour and salt into a bowl
  • Cube butter and rub into the flour until it resembles breadcrumbs
  • Beat egg yolk and water in a small bowl and combine into the flour
  • Wrap in foil and chill for 30 mins

 

White Sauce:

 

  • Melt the butter in a saucepan on low heat
  • Gradually stir in flour and keep stiring until the mixture becomes a ball
  • Slowly whisk in milk, keep stirring and bring to the boil until the mixture thickens.

 

Pie Filling:

 

  • Fry onion in 1tbsp Punjas Canola Oil
  • Stir in 2 tins of tuna
  • Add Salt and Pepper to taste
  • Stir in drained potatoes
  • Stir in White Sauce.

 

Making the Pie:

 

  • Pour Pie filling into a shallow, ovenproof pie dish
  • Sprinkle kitchen surface with Punjas Normal flour and roll pastry to 1cm thickness.
  • Lay pastry over the top of the pie dish and cut excess from the edges.
  • Prick pie top with a fork twice, near to the middle.
  • Bake in the middle of the oven for 30 mins.
  • Serve, and eat!