Serves: 10 / Prep time: 45 minutes / Baking time: half hour



The filling

As much oil drained from 2 cans of tuna canned tuna

2 Onions , chopped

1 Scotch Bonnet (githeyomirus), chopped

1/2 of a red bell pepper, cut into cubes

2 Capsicums cut into cubes

5 garlic cloves, chopped

2 tbsp. Paprika powder

2 tbsp. coriander powder

2 tbsp. tomato paste

1/2 can peel tomato

2 tsp granulated sugar

11/2 tsp. salt

2 cans of tuna in oil, drained

The dough

3 cup flour

100 ml oil, drained from the filling( if you could not take 100 ml oil then add extra vegetable oil to reach 100ml)

230 ml warm water

1 tsp granulated sugar

1 tsp baking powder

1 tsp salt


The filling

1_In a pan using medium heat, add in the oil. When the oil is hot, add in onion, scotch bonnet, garlic, capsicum and bell pepper.  Cook until vegetables get soft, Add in peeled tomato, paprika, coriander, tomato paste.

2_Add sugar and salt stir and continue cooking for 6 TO 8 minutes so that the powdery taste is gone. Adjust seasoning if needed.

3_Turn the heat off, add in drained tuna and mix everything together. Don’t over mix to avoid the tuna get all broken and mushy.

4_While still hot, pour the filling into a sifter with a bowl underneath. Drain for a few minutes, we want to use the oil for our dough. Don’t let the filling draining too long to avoid it getting dry. Pour the filling into a container and leave it to cool completely. Save the oil for later use.

The dough

5_In a bowl, add flour, baking powder, sugar and salt. Stir with a spatula or spoon, add the drained oil give a mix and add water, mix the flour and knead the dough until it forms an elastic dough.


6_For this recipe I’m using a 7″ tart pan and I lined it with baking paper. Once the dough is ready, divide it into 2. Take a half of the dough and roll it thin to the size of the pan, slightly bigger. This is to consider the depth of the pan and for the filling. Place the rolled dough in the pan.

7_Spoon in half of the filling evenly. Roll out the left over dough and place it on top of the filling. Cut any excess dough. Pinch the seams together. Using the cut out excess dough, make some decorations (if you want). Brush the top surface with egg wash. Using a fork, pinch some holes all over. This will help to release the steam while baking.

8_Bake at 190ºC preheated oven for 20-30 minutes or until golden brown and the dough is cooked through. Enjoy!


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