Curried Little Tunny Pie

A golden, flaky pot pie filled with tender little tunny, hearty root vegetables, and a gently spiced Mediterranean curry sauce, finished with fresh dill for a fragrant coastal touch.

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

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.

step 05

Bake in a preheated oven at 200°C for approximately 15 minutes, or until the pastry is golden brown.

step 06

Allow to rest slightly before serving.

Not sure where to start? Follow along with our easy video guide.

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