Curried Little Tunny Pie

Curried Little Tunny Pie: A golden, flaky pot pie filled with tender little tunny, hearty root vegetables, and a gently spiced Mediterranean curry sauce.

2 little tunny, filleted and skin removed
3 medium potatoes, peeled and diced
4 carrots, peeled and sliced
1 onion, finely chopped
1 vegetable or fish stock pot
1–2 tbsp tomato purée
1 tsp mild curry powder (or to taste)
1 tsp garlic paste
2 tbsp olive oil
2 sheets pâte brisée (shortcrust pastry)
1 egg yolk, for brushing
Fresh dill, chopped
Salt and freshly ground black pepper, to taste

Nutrition Facts (per serving)

Calories: ~520–580 kcal
Protein: ~32–36g
Carbohydrates: ~45–50g
Fat: ~24–28g
Saturated Fat: ~6–8g
Fibre: ~5–7g
Sodium: ~600–750mg

Note: Values are approximate and may vary depending on pastry brand, oil quantity, and exact ingredient measurements.

Method

step 01

Heat olive oil in a pan and sauté the onions, carrots, and potatoes for about 5 minutes, until lightly golden.

step 02

Stir in the garlic paste, stock pot, curry powder, tomato purée, and a splash of water. Reduce to a medium-low heat and simmer for around 20 minutes, or until the vegetables are tender.

step 03

Add the diced little tunny fillets and cook for a further 10 minutes. Finish with freshly chopped dill and adjust seasoning if needed.

step 04

Spoon the mixture into a pie crust, cover with a second sheet of pastry, seal the edges, and lightly score the top. Brush with egg wash and sprinkle with a pinch of salt.