Frazzled
Sense of humour intact
This is delicious and at its best cooked on the day, but I prepare the pastry and flan dish the night before, cover with cling film and keep in fridge. This saves a lot of time the next day, don't forget to keep some of the pastry back for topping.
It's quite filling, hence it got called Shark Pie by me. I make it in a 25cm (10") flan dish - will feed 10-12 people as part of a buffet.
SHARK PIE
PASTRY
4 ozs Wholemeal flour
4 ozs Plain white flour
4 ozs Butter
4 ozs Grated cheese
2 ozs Chopped walnuts
Half tsp Salt
Half tsp Paprika
FILLING
2 x 7 ozs Tuna fish
3 Eggs, beaten
5 fl ozs Sour Cream
2 tbsp Mayonnaise
1 tbsp Finely chopped green pepper,
1 tbsp Chopped parsley
Few drops Worcester sauce
Sieve the flour, salt and paprika together. Rub the butter into this until well mixed and like breadcrumbs. Add the cheese and chopped walnuts (I do all of this in a processor)
Grease a 9-10" flan dish. Reserve a teacupful of the mixture and press the rest into the flan dish
Drain the tuna and flake over the bottom of flan dish. Sprinkle with the chopped green pepper and parsley
Beat the eggs, add the mayonnaise, sour cream and Worcester sauce. Season to taste
Pour the mixture over the tuna and sprinkle with the reserved pastry mixture
Bake for 35-40 mins at gas mark 6 until golden and crunchy. Best left for 20-30mins at least before serving
It's quite filling, hence it got called Shark Pie by me. I make it in a 25cm (10") flan dish - will feed 10-12 people as part of a buffet.
SHARK PIE
PASTRY
4 ozs Wholemeal flour
4 ozs Plain white flour
4 ozs Butter
4 ozs Grated cheese
2 ozs Chopped walnuts
Half tsp Salt
Half tsp Paprika
FILLING
2 x 7 ozs Tuna fish
3 Eggs, beaten
5 fl ozs Sour Cream
2 tbsp Mayonnaise
1 tbsp Finely chopped green pepper,
1 tbsp Chopped parsley
Few drops Worcester sauce
Sieve the flour, salt and paprika together. Rub the butter into this until well mixed and like breadcrumbs. Add the cheese and chopped walnuts (I do all of this in a processor)
Grease a 9-10" flan dish. Reserve a teacupful of the mixture and press the rest into the flan dish
Drain the tuna and flake over the bottom of flan dish. Sprinkle with the chopped green pepper and parsley
Beat the eggs, add the mayonnaise, sour cream and Worcester sauce. Season to taste
Pour the mixture over the tuna and sprinkle with the reserved pastry mixture
Bake for 35-40 mins at gas mark 6 until golden and crunchy. Best left for 20-30mins at least before serving
