Tuna rainbow picnic pie - Safcol

Ingredients

• 1 x 425g Safcol Responsibly Fished Tuna in Springwater 425g , drained
• 450g butternut pumpkin peeled cut in 3-4mls slices
• 1 large onion, finely sliced
• 2 tablespoons olive oil
• 400g waxy potato’s (Dutch creams or kipflers) peeled and finely sliced.
• 4 sheets butter puff pastry
• 3 small cooked beetroot, sliced, drained on absorbent kitchen paper
• 1 cup of fresh or frozen peas
• 330g jar roasted red peppers, drained on absorbent kitchen paper, cut open
• 200g feta, drained and crumbled
• 10 large eggs, lightly beaten
• 1 small bunch parsley, chopped
• 2 tablespoons dry bread crumbs
• sea salt and freshly ground black pepper
• Preheat oven to 200°C.
• Gently fry the onion in 1 tablespoon of the olive oil until soft (about 5 mins)
• Place the sliced pumpkin, in a single layer, on a large baking tray drizzle with the remaining olive oil. Bake for about 10 minutes or until just tender. Remove from the oven.
• Boil the potatoes until just tender and drain.
• Oil and line a 20x30cm 5cm deep pie dish with baking paper.
• Line the base with 2 sheets of pastry, sealed together with your fingers. (Leave the edges overhanging the dish).
• Sprinkle bread crumbs over the base.
• Cover the base with a single layer sliced beetroot.
• Cover the beetroot with a single layer of roast capsicum and season generously with salt and pepper.
• Top the capsicum with a layer of flaked tuna, and feta.
• Season again. Scatter in the chopped parsley and peas.
• Beat the eggs and pour very gently into the pie. (Keep back a small amount to glaze the top of the pie)
• Season again and add a layer of cooked sliced potato, and finally a roasted pumpkin layer.
• Decorate the top with some of the pastry off cuts. Brush with beaten egg. Transfer to the preheated oven.
• Allow to cool slightly and cut into 12. Serve warm or cold with salad.