Tuna and Potato Pie

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Serves 4 · Ready in 60 min

Creamy, comforting, and packed with hearty flavour, this Tuna and Potato Pie is the ultimate cosy dinner. Flaky tuna is combined with soft potatoes and a rich, savoury filling, then baked until golden and bubbling on top.

Recipe

Serves 4 · Total 60m

Ingredients

• 2-3 Desiree potatoes, unpeeled
• 3 squares of frozen butter puff pastry, thawed and left in the fridge until ready to use
• 425g can of tuna in spring water, drained well
• 3 eggs
• 125g (1 cup) grated cheddar
• 1 tbsp Dijon mustard
• Zest of 1 lemon
• 1 tbsp capers in brine, drained
• 1 tsp sesame seeds
• Tomato relish or tzatziki, to serve lemon wedges, to serve (optional)

Method

1. Place the potatoes in a saucepan, cover with cold water and bring to the boil. Cook for 20 minutes or until a potato is tender when pierced with a skewer. Drain and when cool enough to handle, remove the skins and roughly cut into 2 cm pieces.
2. Preheat the oven to 200°C (ideally fan-forced with bottom element function). Place a baking tray in the oven to preheat and lightly oil a 23 cm loose-base tart tin.Combine the tuna and potato, two of the eggs, the cheese, mustard, lemon zest and capers in a bowl. Use a fork to mix thoroughly and mash some of the potato bits.
3. Spoon the tuna and potato filling into the pastry case. Place the remaining pastry sheet over the filling and stretch it out slightly to create a lid (use extra pastry if needed to cover the filling). Trim away the excess pastry and press the edges together to seal and create a nice border. Whisk the remaining egg and brush it over the pastry, then sprinkle on the sesame seeds. Use the tip of a knife to pierce the centre of the pastry lid.
4. Bake for 40-45 minutes or until the pastry is deep golden.
5. Cool the pie in the tin for 10 minutes, then unmould and serve with tartare, tzatziki or relish, plus some lemon wedges for squeezing if you like.

Books

• Cook Ahead — Buy