Tuna and Mushroom Pie
Pastry ingredients:
8oz plain flour
pinch of salt
2oz margarine
2oz lard
a little beaten egg for glaze
Filling ingredients:
3½ oz can tuna
10½ oz can condensed mushroom soup
1 large egg, well beaten
salt and pepper
2 level tablespoons tomato ketchup
Method:
1 Stir the flour and slat into a bowl, add the fats cut into small pieces and, using your fingertips only, rub them in until the mixture resembles breadcrumbs.
2 Stir in enough water to make fairly stiff dough then divide pastry in half. On a lightly floured work surface, roll out on piece into a circle the size of the plate and lift the pastry into position.
3 Drain the tuna and mix with mushroom soup. Add the beaten egg, tomato ketchup and plenty of seasoning.
4 Turn the filling into the pastry base, leaving an inch border.
5 Moisten the edge with water. Roll out the other piece of pastry to the size of the plate and put it on top of the pie. Press the edges together, knock them up with the back of a knife and scallop the edge. Mark the top of the pie into a trellis pattern with the back of the knife and brush with egg glaze.
6 Leave the pie in a cool place for ten minutes so the pastry can rest, then bake it on the centre shelf of a fairly hot oven (gas mark 6/200˚C) for 30 to 40 minutes until the pastry is golden brown.
8oz plain flour
pinch of salt
2oz margarine
2oz lard
a little beaten egg for glaze
Filling ingredients:
3½ oz can tuna
10½ oz can condensed mushroom soup
1 large egg, well beaten
salt and pepper
2 level tablespoons tomato ketchup
Method:
1 Stir the flour and slat into a bowl, add the fats cut into small pieces and, using your fingertips only, rub them in until the mixture resembles breadcrumbs.
2 Stir in enough water to make fairly stiff dough then divide pastry in half. On a lightly floured work surface, roll out on piece into a circle the size of the plate and lift the pastry into position.
3 Drain the tuna and mix with mushroom soup. Add the beaten egg, tomato ketchup and plenty of seasoning.
4 Turn the filling into the pastry base, leaving an inch border.
5 Moisten the edge with water. Roll out the other piece of pastry to the size of the plate and put it on top of the pie. Press the edges together, knock them up with the back of a knife and scallop the edge. Mark the top of the pie into a trellis pattern with the back of the knife and brush with egg glaze.
6 Leave the pie in a cool place for ten minutes so the pastry can rest, then bake it on the centre shelf of a fairly hot oven (gas mark 6/200˚C) for 30 to 40 minutes until the pastry is golden brown.