• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Pastry
  • 325g plain flour
  • 160g butter, diced
  • 1/2 tsp salt
  • 1 1/2 tbsp castor sugar
  • 4-5 tbsp ice water
  • Filling
  • 2 onions, diced
  • 2 tbsp oil
  • 450g potatoes
  • 1 tbsp curry powder
  • 1 small can tuna flakes in brine, drained


  1. To prepare pastry: Sift flour into a mixing bowl. Stir in salt and sugar. Rub in diced, cold butter until mixture resembles breadcrumbs.
  2. Add the ice water and mix into a smooth pastry dough. Roll into a ball and chill in the refrigerator for about 20 minutes.
  3. To prepare filling: Put potatoes in a pot of water. Bring to the boil and cook until potatoes are tender. Drain and leave aside for a while. Peel the skin then cut into very small cubes.
  4. Heat oil in a nonstick saucepan. Add onion and fry until aromatic. Sprinkle in curry powder and continue to fry for a while. Add the remaining filling ingredients except the potatoes.
  5. Stir-fry briefly until well combined. Add potatoes then stir to mix. Dish out and set aside.
  6. Roll out pastry dough thinly and cut rounds to fit tart moulds. Line the base with the pastry round then spoon in a heaped tablespoon of filling.
  7. Cover the top with another piece of pastry round then press down the edge with a fork to seal up.
  8. Brush the pastry top or surface with glaze. Bake in a pre-heated oven (180°C) for about 30 minutes or until golden brown.
  9. Serve the pies while still hot.

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