Tuna pie

accreditation

Makes 1 pie

Preparation: 15 min

Baking: 40 min

450 ml self-rising flour

125 g butter, chopped

330 ml (1? 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.

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.

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

We live in a world where facts and fiction get blurred
In times of uncertainty you need journalism you can trust. For only R75 per month, you have access to a world of in-depth analyses, investigative journalism, top opinions and a range of features. Journalism strengthens democracy. Invest in the future today.
Subscribe to News24