| 4 oz short crust pastry 7 ½ oz can tuna fish Few drops Tabasco Sauce ¼ tsp dried marjoram 1 small onion chopped
| 2 tbsp margarine ½ cup grated cheese 6 stuffed olives, sliced 1 hard-boiled egg, chopped
| 2 tbsp tomato ketchup ½ tsp black pepper 1 egg for glaze 2 tbsp milk for glaze
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- Prepare pastry and leave in a cool place.
- Melt the margarine and gently fry the onions for 5 minutes until soft but not browned.
- Stir in and mix well the remaining ingredients except for the egg and milk reserved for glazing.
- Place in the bottom of a shallow 7” pie plate.
- Roll out the pastry to a circle larger than the dish, place on top of the dish and knock up the edges. Create 4 pastry leaves from the remaining pastry and arrange on top.
- Beat the egg and milk together to form a glaze, and brush the pie with the glaze mixture
- Bake in a hot oven at 400F/205C – gas mark 6 – for 25 minutes or until golden brown.
As a variation, substitute canned salmon and add 2 tbsp chopped parsley and ¼ cup of grated cheese. Serve hot with broccoli, courgettes or French beans, or a cold salad.
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