Ingredients for the pastry:

500gr plain flour

165gr butter

1 tablespoon sunflower oil

pinch salt

Around 200ml chilled water

For the filling :

1kg pumpkin , finely diced

2 onions, chopped

75gr anchovy fillets, chopped

250gr black olives, stoned and half

250gr black olives, peeled and chopped

4 large tomatoes peeled and chopped

some fresh mint leaves, chopped

Some fresh thyme

1 cup rice

Some olive oil

Salt and pepper

Method:

Start by making the pastry. Sift the flour and salt into the bowl and add the butter. Using your finger tips , rub the butter into the flour until the mixture resembles the breadcrumbs. Mix in the oil. Gradually add enough chilled water together the ingredients into the dough. Knead over a lightly floured surface for a few minutes and then wrap in the cling film. Leave to rest in a cool place for 30 minutes.

Meanwhile, heat the oil in a large pan and add the onions. Cook on a high heat until lightly browned. Lower the heat and mix in the pumpkin. Cook over a medium heat for 10 minutes while staring occasionally. Mix in the remaining ingredients, cook for 3 minutes and remove from heat. Leave to cool.

Geese a baking dish with butter and dust with flour. Roll out out over a lightly floured surface. The rolled out pastry must be larger than what is needed to line the dish. Place the pastry in the dish with the edges of the pastry overlapping the side of the dish. Place the pumpkin filling, level the top and then tip the edges of the pastry over the filling.

Bake in a moderate oven 170 degrees for 60 minutes. Instead of the anchovies, you may use 340 grams of the canned tuna.

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