Pumpkin and tuna pie | Women's Weekly Food

Ingredients

• 1.6 kilogram butternut pumpkin, peeled, cut into chunks
• 425 gram can chunky-style tuna in oil, drained, 2 tablespoons of oil reserved
• 2 eschalots, finely chopped
• 1/3 cup (65g) long grain rice
• 1/3 cup (55g) pitted kalamata olives, halved
• 1 tomato, diced
• grated rind and juice of 1 lemon
• 3 sheets frozen puff pastry, thawed
• 20 gram butter, melted