Name: Pumpkin and tuna pie
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 1.6 kilogram butternut pumpkin, peeled, cut into chunks; 425 gram can chunky-style tuna in oil, drained, 2 tablespoons of oil reserved; 2 eschalots, finely chopped; 1/3 cup (65g) long grain rice; 1/3 cup (55g) pitted kalamata olives, halved; 1 tomato, diced; grated rind and juice of 1 lemon; 3 sheets frozen puff pastry, thawed; 20 gram butter, melted

Pumpkin and tuna pie

Perfect for a picnic, this pumpkin and tuna pie is quick and hearty.

Serves 6

Prep

20M

Cook

Total

1H 20M

Ingredients

1.6 kilogram butternut pumpkin, peeled, cut into chunks

425 gram can chunky-style tuna in oil, drained, 2 tablespoons of oil reserved

2 eschalots, finely chopped

1/3 cup (65g) long grain rice

1/3 cup (55g) pitted kalamata olives, halved

1 tomato, diced

grated rind and juice of 1 lemon

3 sheets frozen puff pastry, thawed

20 gram butter, melted

Method

1.Preheat oven to 220°C (200°C fan-forced). Grease a deep 24cm pie dish.

2.Cook pumpkin in a saucepan of boiling, salted water on medium heat 10-15 minutes, until tender. Drain, return to pan and coarsely mash. Season well and stir through reserved tuna oil, eschalot, rice, olives, tomato, lemon rind and juice. Gently fold through tuna.

3.Join two sheets of pastry together by wetting one edge of each and pressing to seal. Line prepared dish, letting excess hang over side. Fill with pumpkin mixture and place remaining pastry sheet on top. Press edges together and trim excess pastry. Make a few slits in top of pastry.

4.Brush with butter and bake for 1 hour. Remove from oven and set aside for 5 minutes. Cut into wedges to serve.

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