Tuna & Spinach Crescent Ring Pie
Ready to be baked.
[adrotate group="2"] [adrotate group="4"]- Small Onion (finely chopped)
- 2 Garlic (crushed)
- 1 Red Pepper (chopped)
- 2 (160g/5.6oz) Tins Tuna (drained)
- 450g/16oz Frozen Spinach (thawed)
- 3 Tbls Capers
- 4 Tbls Black Olives (sliced)
- 150g/5oz Feta Cheese (crumbled)
- 3 Tbls Fresh Mint (chopped)
- 3 Tbls Fresh Basil
- 3 Tbls Breadcrumbs
- Beaten Egg (to brush top of pastry)
- Shortcrust Pastry
Fry the onion and garlic then add red pepper and cook only for 2 minutes so the pepper won't get too soft. Remove from heat and allow to cool down.
Press out the water from the spinach add to the pan and all the other ingredients, adding the feta cheese last.
Add the filling to your pastry case and cover with remaining pastry. Brush the top with a beaten egg and bake in oven 190C/375F until cooked and golden on top.
Sift the plain flour into a the bowl of a stand mixer or food processor. Add the diced butter and mix or pulse until the mixture resembles fine crumbs.
Gradually add the cold water until the mixture comes together and forms a dough.
Tip the mixture onto a surface and gently bring it together with your hands, then shape into a disc. Wrap in clingfilm and chill for 30 minutes.
Preheat oven 180C/350F. Generously butter grease a 28cm pie dish. Roll out half of the pastry and place into your prepared dish.
Add filling and level the surface. Close the pie with remaining pastry.
Brush the top with eggwash and bake on the bottom shelf of the oven for about 60-90 minutes, until pastry is cooked and golden.
Remove from oven and leave to rest for 10 minutes before serving.
Enjoy!