Tuna empanada pie

Ingredients

• 1 tbsp olive oil 
• 1  onion finely chopped
• 1  garlic clove crushed
• 3 medium potatoes cubed
• 2  carrots diced
• 2  pasilla peppers diced red
• 1 tbsp paprika smoked
• 1 tsp oregano and thyme dried
• 2 tbsp tomato purée 
• 300 ml vegetable stock 
• 185 g tuna in spring water flaked canned
• 500 g pack shortcrust pastry 
• 1  eggs beaten

Equipment

• oven

Directions

1. Heat oven to 200C/180C fan/gas
2. Fry onion, garlic, potatoes and carrots in oil for 5 mins until softening.
3. Add peppers, paprika, herbs and tomato pure, and cook for 5 mins.
4. Add stock, bring to the boil, then simmer until stock is absorbed and vegetables are tender.
5. Add the tuna.
6. Roll a quarter of the pastry into a 22cm circle.
7. 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.
8. 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.