Tuna Pot Pie

Tuna Pot Pie


For the pastry:
  • 140g all purpose flour (1 cup)
  •   1/2 teaspoon salt
  • 2 1/2 TBS butter
  • 2 1/2 TBS lard
  •   3 to 4 tablespoons of ice water
For the sauce:
  • 2 TBS  butter
  • 2 TBS plain flour
  • 240ml  whole milk (2 cups)
  • 1 small onion, peeled and chopped
  • salt and pepper to taste
  • a splash of hot sauce
  • a squeeze of fresh lemon juice
  • 1/2 tsp dill weed
You will also need:
  • 240g jar of albacore tuna in spring water drained (8 ounces)
  • 1 cup each cubed carrot and frozen peas, cooked


  1. To make the pastry, mix flour with salt, and cut in butter and lard, until you have pieces of fat in the flour about the size of peas. Add ice water, one TBS at a time, tossing it in with a fork until pastry comes together. Form in to a ball, flatten, wrap in cling film and chill. 
  2. Melt the butter in a saucepan for the sauce. Add the onion and cook over medium heat, without colouring, until the onion is softened.  Whisk in the flour. Cook for a minute, then slowly whisk in the milk. Cook, stirring constantly until the mixture bubbles and thickens.  Cook for a minute further, then whisk in the lemon juice, hot sauce, dillweed and seasoning to taste.
  3. Put the cooked carrots and peas in a deep 8 inch pie dish.  Break up the tuna and scatter it over top.  Pour the cream sauce over all.  Place the pie dish onto a baking tray.
  4. Preheat the oven to 200*C/400*F/ gas mark 6.
  5. Roll the disc of pastry out on a lightly floured surface to a 9 inch circle.  Place on top of the filling of the  pie, crimping the edges all around.  Using a sharp knife, cut some slits in the top for venting.
  6. Slide the baking tray into the oven and bake for 45 to 50  minutes until the pastry is crisp and golden brown and the filling is bubbling.  Remove from the oven and let stand for about 10 minutes.
  7. Spoon out onto plates to serve.

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