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.
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.
