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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 6 |
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My mum used to make this when I was younger. It is great to take to work as lunch. Prep time is a guess. Ingredients:
1 cup all-purpose flour |
90 g butter |
1 egg yolk |
1 tablespoon water (approx) |
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.
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