For the filling:
2 cans Goody Tuna Light Meat Tuna in Brine, drained
½ cup Goody Corn
1 tbsps extra-virgin olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, diced
1 red pepper, diced
1 tbsps paprika
For the pie:
1 Pack shortcrust Pastry
1 egg beaten, for egg wash
1.Preheat oven to 180 degrees C.
2.Make the filling: Heat the oil in a medium pan over medium heat. Add the onion, cook for 1 minute until tender. Add the garlic. Stir until fragrant. Add the carrot, red pepper, corn, and paprika. Cook for 5 minutes while stirring. Mix in the Tuna.
3.Roll two thirds of the pastry into a 22cm circle. Place in the bottom and sides of a removable bootom pie backing pan. Spread the tuna mix
4.Roll the remaining pastry into 22cm and place on top of the tuna mix. Brush the edges with egg then fold over the sides and press down with a fork to seal. Make two holes in the top, brush with egg
5.Place the pie in the oven and bake for 35-40mins until golden brown. Leave to cool slightly, then serve.