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Tuna Fish Pie

Tuna Fish Pie

Jill Booth

Prep 30 mins30m
Cook 40 mins40m
Serves 4

This is another favourite. It may look and sound a little odd and is impossible to plate neatly but it is requested regularly by family and friends who have tried it.

Ingredients

  • 200 g plain flour
  • 100 g butter
  • salt
  • cold water

  • Filling

  • 200g tin tuna chunks (drained)
  • 4 eggs (hard boiled)
  • 30 g butter
  • 30 g flour
  • 400 ml milk
  • 100 g cheddar cheese (grated)
  • 1tbls tomato puree
  • salt and pepper

Instructions

Keep screen awake
  • 1
    Make a pastry case. Sift flour with a pinch of salt into a bowl. Add butter. Cut into flour with a knife and then rub in with fingertip. When rubbed in sufficiently the mixture should resemble fine bread crumbs
  • 2
    Mix in a small amount of cold water to produce a crumbly looking paste using a round-ended knife. Draw together with finger tip, turn out onto a lightly floured board. Kneed quickly until smooth and crack free.
  • 3
    Roll out and line a 25cm pie dish.
  • 4
    Blind bake for approx. at 180C
  • 5
    Flake the tuna into the pastry case. Place the hard boiled eggs , halved, on top of the tuna.
  • 6
    Melt the 30g butter in a pan. Add the 30g flour and cook over a low heat, stirring, for . Do not allow the mixture to brown.
  • 7
    Gradually blend in the milk. Heat, stirring continuously, until the sauce comes to the boil and thickens.
  • 8
    Stir in most of the grated cheese and tomato puree. Season .
  • 9
    Pour the sauce over the tuna and eggs. Sprinkle the last of the cheese over the top.
  • 10
    Place in a preheated oven (180C) for about or until it browns on the top.

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