Pumpkin and tuna pie
Perfect for a picnic, this pumpkin and tuna pie is quick and hearty.
- 20 mins preparation
- 1 hr cooking
- Serves 6
Print
Ingredients
Pumpkin and tuna pie
- 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
Pumpkin and tuna pie
-
1Preheat oven to 220°C (200°C fan-forced). Grease a deep 24cm pie dish.
-
2Cook 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.
-
3Join 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.
-
4Brush with butter and bake for 1 hour. Remove from oven and set aside for 5 minutes. Cut into wedges to serve.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020