2 small cans of tuna, drained half a stick of celery, finely chopped half a red pepper, finely chopped half a small onion, finely chopped
6 button mushrooms, finely chopped a tbsp of mayonnaise to help bind it all together (or one egg, if you'd prefer)
- 2 pie sheets (puff pastry) – pastry purists may want to make their own pastry, but for those with little time on their hands, the pie sheets are a godsend!
- salt and pepper
- poppy seeds
- a little milk to brush on the pastry
I usually fry the celery, pepper, onion, and mushrooms for a couple of minutes just to soften them up. Alternatively, you can skip this part - the chopped vegetables should cook pretty quick when they're in the oven.
Then put it all in a large bowl, add the tuna, a little salt and pepper and mix it all together.
Now time for the mushy bit. Add the mayonnaise, or an egg. Get your hands really stuck in there and get it all blended together.
I always think I won't have enough mixture but I usually end up with too much. In that case, you may want to make three bakes!
So once the mix is well and truly mixed, roll one of the pastry sheets out to make it a bit thinner. Careful you don't roll all the air out of it though.
Carefully spread half of the mix along the length of the pastry sheet, from top to bottom, just off centre, and then fold the pastry over, sealing the mixture within.
Make two or three cuts along the top of the pastry – this looks great when it rises.
Brush the pastry with milk and sprinkle on some poppy seeds.
Place it on a greased baking tray and put it in an oven heated to about 190c for however long it takes for the pastry to puff up and turn brown (about 15 mins).
While that one's baking, you can use the second pastry sheet to make a second pie.
Eat it straight out of the oven, or let it cool and enjoy it cold with a salad.