Ingredients:
1 cup all-purpose flour
90 g butter
1 egg yolks
1 tablespoon water ( approx)
1 (425 g) cans tuna
60 g butter
1/2 cup water
3 teaspoons curry powder
2 stalks celery
2 tablespoons flour
1 onions
1/2 cup milk
2 eggs
1/2 teaspoon paprika
45 g cheddar cheese
salt and pepper
Directions:
For the base: Sift flour into a bowl, rub in butter, add egg yolk and enough water to mix to a stiff dough; refridgerate 30 minutes.
Roll pastry to fit base of a rectangle tin (16 x 26cm).
For the filling: Spread well drained tuna over the pastry.
Saute chopped onion& chopped celery in 15g butter, until onion is transparent; spread over tuna.
Melt remaining butter, add flour and 2 tsps of curry powder, stir until smooth.
Add milk gradually, stir until sauce boils& thickens, reduce heat, add 30g grated cheese, stir until melted; add salt& pepper.
Add lightly beaten eggs, mix well.
Spread the cheese sauce evenly over the onion& celery.
Combine remaining grated cheese, remaining curry powder and paprika, sprinkle on top of slice.
Bake in a moderate- hot oven for 10 minutes, reduce heat to moderate, bake further 25- 30 minutes or until golden.
Servings: 4-6
Time preparation: 40 min.
Time total: 90 min.