recipes
Tuna and pumpkin ‘qassatat’
2020-10-31
Ingredients
- 1 small butternut squash
- 1 leek
- 2 garlic cloves
- 6 anchovy fillets
- 2 cans tuna in oil, drained (Redelmar)
- 1 tbsp. capers
- 2 tbsp. pitted olives, chopped
- 2 tbsp. chopped parsley and mint
- 2 tbsp. sultanas
- 2 tbsp. crushed hazelnuts
- 1 large potato, diced and boiled
- 3 tbsp. tomato passata
- 1 packet baby spinach leaves
- 500g short crust pastry
- 1 beaten egg for brushing
- Sesame seeds
Method
Heat 1 tbsp. olive oil along with a little oil from the anchovies and sauté together the leek, butternut squash and garlic for 8- 10 minutes. Add in anchovy fillets and crush with a fork, along with the tuna, herbs, olives, capers, nuts and potato. Bind together with the tomato passata, take off from heat and stir in the baby spinach leaves. Take off the heat and allow to cool. Roll out the short crust pastry on a lightly dusted surface into 5 mm thickness and cut out into 12 cm discs. Alternatively you can make 1 large pie instead. Brush rim with the beaten egg, place heaped spoonful of tuna mixture in the center and pleat the edges into a qassata form. Brush the outside with the remaining egg and sprinkle with sesame seeds. Bake in a hot oven at 180`c for approximately 20-25 minutes or until golden brown.
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