A pie packed with flavour and ideal for all seasons. You can also freeze this pie and bake it whenever desired.

Preparation & Cooking Time: 80 minutes

Serves: 6

You will need:

For the short crust pastry:

Lamb Brand Auntie’s mix Flour 420g

Margarine 180g

Cold Water 112g

Lamb Brand Table Salt 8g

For the filling:

Lamb Brand Green Split Peas 100g

Lamb Brand Sesame Seeds 1tsp

Lamb Brand Grated Nutmeg ½tsp

Lamb Brand Basil ½tsp

Lamb Brand Mixed Spice ¼tsp

Fresh Spinach 1kg, cooked

Tuna in Brine 1 large tin

Leeks 200g

Black Olives 100g, stoned and chopped

Onion 1 large, finely chopped

Garlic 4 cloves

Olive Oil 1tbsp

Egg 1, lightly beaten

All you have to do is:

In a bowl sieve the flour. Cut the margarine into small cubes and add to the flour.

Rub the margarine into the flour using your fingertips only, keeping the mixture as light as possible. Add the cold water and work into dough.

Rinse the split peas beforehand and move on to boiling them in a pot on medium heat until peas are tender. 

Wash, peel and chop the leeks and garlic. In a large frying pan heat some oil and fry the leeks, onion and garlic to a nice golden colour. Add the cooked chopped spinach, drained tuna, grated nutmeg, basil, chopped olives and cooked peas.

Season with mixed spice, salt and pepper. Mix carefully so as not to squash mixture.

Preheat the oven, 180ºC, gas mark 4.

On a lightly floured table roll out half of the pastry and line a pie dish with it. Fill the dish with the tuna mixture. Pour the lightly beaten egg over the mixture. Roll out the reminder of the pastry. Moisten the edges of the pie dish and cover the pie dish with the remaining pastry. 

Cut two slits in the top of the pastry lid to allow the steam to escape. Sprinkle some sesame seeds.

Bake for 60 minutes or until pastry is golden brown in colour.