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This new meal plan is going well. Another successful recipe test.
This pie is served twice in the week. If there are two of you, I would make a 20-22cm pie and have half between you on each of the two days. I made a smaller, 2 portion pie, as DP can’t stand fish.
For the pastry
200g self raising flour, value 45p/1.5kg, 6p
100ml vegetable oil, Aldi 89p/litre, 9p
Up to 100ml cold water
For the filling
A tin of Tuna, drained, reserve the juices, Aldi, 278g 49p
100g onion, chopped, Aldi 59p/kg, 6p
A heaped tblsp flour, 1p
The water from the tin of tuna
A splash of oil
200g onions, Aldi 59p/kg, 12p
250g carrots, Aldi 49p/kg, 12p
Serves 4, total cost 95p, 24p per person
Put the oil in a pan, add the onion and sauté until transparent. Add the flour and the water from the tin of tuna, you may not need all of it, stir to make a sauce and cook for a couple of minutes. Add the tuna. Leave to cool.
Make the pastry. Put the flour in a bowl, add the oil and stir around. Add the water a little at a time until a dough is formed, it will be a loose dough.
Use two thirds of the pastry to line the tart tin. Tip in the filling. Roll out the remaining third of pastry and top the pie with it.
Slice the carrots into medallions and chop the remaining onion into quarters. Drizzle with a little oil.
Bake the pie and the vegetables together, for about 30 minutes. The pie needs to be cooked until golden brown, and the veg until they are soft and tender.
This was delicious. The fishy flavour was quite mild, although that may be to do with the quality of the tuna in the tin. I had made the sauce using a splash of milk, but think it would be better using the drained juices from the tin. If you aren’t following Meal Plan 9, this would work very well using tinned sardines, mackerel or pilchards. You would get a stronger fishy flavour, plus the flavour from the tomatoes. You could add some chopped black olives, and perhaps some chilli or lemon zest too.