Name: Easy crispy tuna pie
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, thinly sliced; 3 teaspoon thyme leaves; 2 cup white self-raising flour; 40 gram butter, chopped; 1 cup grated cheddar cheese; 2/3 cup milk; 420 gram can creamy mushroom soup; 2 eggs, lightly whisked; 400 gram can tuna in oil, drained; 100 gram packet potato crisps, lightly crushed; parsley leaves, to serve; steamed green beans, to serve; lemon wedges, to serve

Easy crispy tuna pie

Using handy supermarket shortcuts, this delicious seafood pie is packed full of flavour and crunchy. Serve up a big slice with a side salad for a healthy and filling meal your family will love to eat.

Serves 4

Prep

20M

Cook

Total

1H 20M

Ingredients

1 tablespoon olive oil

1 onion, thinly sliced

3 teaspoon thyme leaves

2 cup white self-raising flour

40 gram butter, chopped

1 cup grated cheddar cheese

2/3 cup milk

420 gram can creamy mushroom soup

2 eggs, lightly whisked

400 gram can tuna in oil, drained

100 gram packet potato crisps, lightly crushed

parsley leaves, to serve

steamed green beans, to serve

lemon wedges, to serve

Method

1.Preheat the oven to hot, 200°C. Lightly grease a 20cm spring-form pan.

2.In a frying pan, heat oil on high. Saute onion 3-4 minutes until tender. Stir thyme through.

3.Sift flour into a large bowl. Rub in butter using finger tips until mixture resembles breadcrumbs. Stir half of the cheese through.

4.Make a well in the centre of the flour mixture. Add milk all at once. Using a flat bladed knife stir through the milk to form a soft dough. Turn out onto a lightly floured surface and shape into a ball.

5.Press dough into the pan. Scatter onion over. In a large bowl combine soup, eggs and tuna. Carefully pour over dough. Sprinkle with combined chips and remaining cheese.

6.Bake 50-55 minutes until set. Rest for 10 minutes before serving. Sprinkle with parsley. Cut into wedges and serve with steamed green beans or salad and lemon wedges.

If you like, try adding some sauteed mushrooms with the onion.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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