FISHERMAN’S PIE

CRUST

250 ml cake flour

7.5 ml baking powder

Pinch of salt

50 ml oil

75 ml buttermilk

FILLING

1 x 410 g tin tomatoes, chopped

15 ml olive oil

1 clove garlic, crushed

1 medium onion, finely chopped

5 ml dried oregano

200 g tin tuna, drained and flaked

100 ml cheddar cheese, grated

3 eggs

250 ml cream (or ½ milk and ½ cream)

Pinch of salt

Freshly ground black pepper

12 Kalamata olives, pitted

1 x 45 g tin of flat fillets of anchovies (optional)

Sprig of parsley or fresh herbs to garnish

INSTRUCTIONS

• Place all the ingredients for the crust into the bowl of a food processor and blend only until the dough holds together. Alternatively, mix and knead lightly by hand.

• Grease a round ovenproof pie dish generously with butter and press the dough evenly into the dish.

• Trim the edges neatly and refrigerate until the filling has cooled.

• Sauté the onion and garlic in oil for 5 minutes, stirring from time to time until soft.

• Add the tomato and oregano and continue to cook until most of the moisture has evaporated.

• Stir in the tuna and cool to room temperature.

• Sprinkle half of the cheese over the crust, cover with the tomato and tuna mixture and sprinkle with the remaining cheese.

• Beat together the eggs, cream (or milk and cream) and salt and pour over the filling.

• Arrange olives and anchovy fillets on the top, if used.

• Bake at 180°C for about 60 minutes or until the crust is golden and crisp and the filling has set.

• Cut into wedges and serve hot.

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