Tuna pie

Tuna and cheese go well together, as this tasty pie testifies. For a creamier texture and taste, add chive-flavoured cream cheese to the filling.

Makes 1 pie

Preparation: 15 min

Baking: 40 min

• 450 ml self-rising flour

• 125 g butter, chopped

• 330 ml (1⅓ c) Cheddar cheese, grated

• 15 ml (1 T) water

• 3 cans (170 g each) tuna

• 300 g sour cream

• 6 eggs

• 15 ml (1 T) chopped chives

• zest and juice of 1 lemon

Preheat the oven to 200 °C. Grease a 23 cm springform cake tin.

1. Put the flour, butter and 200 ml of the cheese in a blender and pulse until the mixture resembles breadcrumbs. Add the water and pulse to combine. Reserve 125 ml (½ c) of the pastry mixture. Press the rest on the base and up the sides of the prepared baking tin.

2. Sprinkle the tuna over the pastry base.

3. In a bowl mix the sour cream, eggs, chives, lemon zest and juice with the remaining cheese. Pour over the tuna. Crumble the reserved pastry on top.

4. Bake for 40 minutes or until firm and golden. Leave in the tin for 10 minutes then cut into wedges and serve.

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