Free-Form Tuna Pie

This is delicious and worth the effort. I haven't tried to use store bought pastry - but this is more a bread dough.

• Ready In: 1 hr 30 mins
• Serves: 5

Ingredients

• Filling

• 2  tablespoons olive oil
• 4  garlic cloves, peeled and chopped
• 2  onions, peeled and chopped
• 3  red capsicums, diced (bell pepper)
•  salt and pepper
• 3  teaspoons paprika
• 850  g canned tuna, drained and flaked
• 1 1⁄2 tablespoons capers, rinsed

• Dough

• 7  g  yeast
• 1  teaspoon sugar
• 250  g plain flour
• 1  egg, beaten
• 1⁄4 teaspoon salt
• 3  tablespoons olive oil
• 1  egg, beaten with a little water

Directions

1. To Make Filling :
2. heat oil in frying pan. Add all ingredients except tuna and capers. Stir frequently until softened.
3. Allow mixture to cool then add tuna and capers.
4. Refrigerate until needed.
5. To make dough:
6. Dissolve yeast and sugar in a little warm water. Set aside for 10 minutes.
7. Sift flour into bowl, add yeast mixture, egg, olive oil and mix adding more water to form a soft dough.
8. Turn mixture onto lightly flour board and knead until smooth.
9. Put dough into oiled bowl and cover with wet tea towel and leave for 1 hour.
10. To Cook :
11. Preheat oven to 200 degrees ceclius.
12. Knock down dough and divide into 5 balls.
13. Roll each out into 25cm round. Place onto large baking tray (you may need two).
14. Spread one-fiftm of filling onto each round leaving a 5cm border.
15. Fold dough edges over the tuna overlapping the folds and leaving the centre uncovered.
16. Brush dough with egg wash and bake in oven for 20 minutes.
17. Serve hot or cold.