Curried Tuna Slice

My mum used to make this when I was younger. It is great to take to work as lunch. Prep time is a guess.

• Ready In: 1 hr 30 mins
• Serves: 4-6

Ingredients

• BASE

• 1  cup all-purpose flour
• 90  g butter
• 1  egg yolk
• 1  tablespoon water (approx)

• FILLING

• 1 (425 g) can tuna
• 60  g butter
• 1⁄2 cup water
• 3  teaspoons curry powder
• 2  stalks celery
• 2  tablespoons flour
• 1  onion
• 1⁄2 cup milk
• 2  eggs
• 1⁄2 teaspoon paprika
• 45  g cheddar cheese
•  salt and pepper

Directions

1. For the base: Sift flour into a bowl, rub in butter, add egg yolk and enough water to mix to a stiff dough; refridgerate 30 minutes.
2. Roll pastry to fit base of a rectangle tin (16 x 26cm).
3. For the filling: Spread well drained tuna over the pastry.
4. Saute chopped onion& chopped celery in 15g butter, until onion is transparent; spread over tuna.
5. Melt remaining butter, add flour and 2 tsps of curry powder, stir until smooth.
6. Add milk gradually, stir until sauce boils& thickens, reduce heat, add 30g grated cheese, stir until melted; add salt& pepper.
7. Add lightly beaten eggs, mix well.
8. Spread the cheese sauce evenly over the onion& celery.
9. Combine remaining grated cheese, remaining curry powder and paprika, sprinkle on top of slice.
10. Bake in a moderate- hot oven for 10 minutes, reduce heat to moderate, bake further 25- 30 minutes or until golden.