Tuna and spinach pie

Ingredients

For the dough

• 400g flour
• 50ml olive oil
• 1tsp salt
• 1tsp dried mint
• 2tsp – sesame seeds
• ½ cup iced water

For the filling

• 400g canned tuna (2 large cans)
• 3tbsps green olives, sliced
• 1 large onion, finely chopped
• 1 clove garlic, finely chopped
• 400g fresh spinach
• 100g canned peas
• ½ cup fresh mint
• 1tsp dried mint
• Salt & pepper to taste
• 1 egg

Method

The dough

1. Sift the flour into a large bowl.
2. Add the salt and dried mint.
3. Add the olive oil to the flour mix.
4. Add the iced water bit by bit, and work with your hands until a dough is formed – do not overwork your dough
5. Wrap in cling film and chill for at least 30 minutes.

The filling

1. Sweat the onion and garlic in a large pan.
2. Add the fresh spinach and cover. Leave for approximately 5 to 10 minutes, until the spinach is soft.
3. Add the canned tuna and cook for two minutes.
4. Add the olives and canned peas and cook for a further minute.
5. Turn off heat and start preparing the pie.

The pie

1. Once the dough has been chilled, pre-heat oven to 180 °C.
2. Roll the dough onto a greased baking dish using a rolling-pin – it has to be about ½ an inch in thickness throughout – leave some dough for the top of the pie.
3. Place the filling inside.
4. Cover the filling with dough.
5. Punch some holes with a fork.
6. Beat the egg to make the egg wash, then brush it gently over the top of the pie.
7. Sprinkle with sesame seeds.
8. Bake for 45 minutes.