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1.Preheat the oven to 200°C (180°C fan-forced).
2.Roll two-thirds of pastry between sheets of baking paper until 3-4mm thick, large enough to line a 23cm pie dish (6-cup capacity). Ease pastry into dish, press into side; trim edge, leaving a small overhang of pastry. Or, use ready-made shortcrust pastry sheet to line pie dish. Line pastry with baking paper, fill with pastry weights or rice. Place dish on oven tray; bake for 15 minutes, then remove baking paper and weights, and bake a further 10 minutes or until golden brown; cool. Trim excess pastry.
3.Meanwhile, steam or microwave the cauliflower for 1 1/2 minutes or until almost tender, as it will cook further in the sauce.
4.Melt butter in a large saucepan over medium heat; cook onion, stirring, until soft. Stir in flour; cook, stirring, for 1 minute. Stir in 1/2 cup of milk; stir over heat until mixture boils and thickens. Repeat with remaining milk in two batches. Stir in mustard, cheese and tuna, breaking up any large lumps but don’t stir too much or the tuna will disintegrate and become mushy. Stir in the cauliflower. Taste and season. Cool.
5.Spoon the tuna filling into the pastry case. If there is too much filling, keep it to eat with rice or pasta. Brush the edge of the pie with a little egg. Roll remaining pastry between sheets of baking paper until large enough to cover the top of the pie or use remaining pastry sheet. Place pastry over filling, Lightly press the edge with a fork to seal; trim edge. Pierce a few holes in the top with a knife to allow steam to escape. If you like, use some of the pastry scraps to make a fish shape to go on top. Brush pie lightly with egg. Bake pie for about 25 minutes or until golden brown.
Not suitable to freeze or microwave.Note