Tuna & pumpkin pie

Ingredients

For the pumpkin:

• 1kg of pumpkin (or butternut squash) cut into 1-inch chunks

• 2 tbsps extra virgin olive oil

• 1 tbsp honey

• 1 tsp dried sage

• Salt to taste

For the tuna mixture:

• 2 cans of tuna chunks (300gr net drained weight)

• 75gr unpitted and chopped kalamata olives

• 40gr capers

For the pie filling:

• 200gr long-grain white rice

• 1 large brown onion diced

• 2 leeks (around 350gr-400gr once cleaned and thinly sliced)

• 2 tbsps extra virgin olive oil

• 4 garlic cloves finely chopped

• 2 bay leaves

• 15gr chopped fresh mint (no stalks)

• 30gr chopped fresh basil (no stalks)

• 2 tsps dried marjoram

• Salt and pepper to taste

For the pie crust and egg wash:

• 2 pkts of ready-rolled gluten-free puff pastry (and some extra gluten-free flour)

• 1 small, whole egg

• 1 tbsp water

• sesame seeds (I use a mix of black and white sesame seeds)

Method

I start by turning the oven on at 180°C. In a large bowl, I mix 2 tbsps extra virgin olive oil, honey, sage, and salt. I add the pumpkin chunks to the bowl and give them a good toss, so they’re fully coated, spread them onto a lined baking sheet, and roast in the oven for a good 30 minutes until soft and golden (but not crispy).

Whilst the pumpkin is roasting, I move on to the tuna mixture. In a food processor, I add the drained tuna chunks, capers, and olives and pulse until it reaches the consistency of a paste. This step is completely optional, but having made this pie for guests who weren’t fond of big chunks of olives or capers, I’ve become accustomed to it and I think it works really well. I then boil the rice to almost cooked (about 3 minutes off its full cooking time), drain, cool, and set aside.

In a large pot, I pour in the extra virgin olive oil, bay leaves, and ground pepper. Once it’s sizzling, I add the onion, leeks, garlic, and salt. I cook them until soft and translucent. The roasted pumpkin chunks, cooked rice, and tuna paste are added to the pot and if the mixture is too dry, I add a little bit of water to loosen it up and stir it well. To this, I add the herbs and leave to simmer for 20 minutes on low heat, stirring occasionally and adding more water if necessary. The cooled mixture should be moist but with no liquid residue to avoid a soggy bottom.

I grease a ceramic oven dish with butter, open the first packet of ready-rolled puff pastry onto a floured surface, and using a rolling pin, extend it to cover the bottom of the dish. I spoon the tuna, rice, and pumpkin mixture into the pie dish using a large spoon, level it, and cover it with the second packet of ready-rolled puff pastry. I save any excess pastry to decorate with - think initials, leaves, hearts, stars, or any other shape you fancy.

In a small bowl, I beat the egg with the water and use a brush to coat the top of the pie. I generously sprinkle the sesame seeds and add any puff pastry decorations, which also get brushed in egg wash. The pie is baked for about 45minutes at 170ºC or until golden. If the edges crisp up quicker, add a layer of tinfoil (shiny side down) on top to stop them from burning. I hope you enjoy this traditional Maltese pie.