Ingredients For the pastry

500gr plain flour

160gr butter

1 tablespoon olive oil

pinch salt

Around 200ml chilled water .

For the filoling

1kg pumpkin finely diced

2 onions , chopped

75gr anchovy fillets , chopped

250gr black olives , stoned and halved

4 large tomatoes , peeled and chopped

some fresh thyme

1 cup rice

some olive oil

salt and pepper

Method

Start by making the pastry , sift the flour and salt in a bowl and add the butter . Using your finger tips rub the butter into the flour until the mixture resembles fine breadcrumbs . Mix with the oil . Gradually add enough chilled water to get ingredients into a dough . knead over a little flavor surface for a few minutes and then wrap in the cling film . leave to rest in a cool place bowl for 30 minutes . Meanwhile , heat in the oven and add the onions . cook over a high heat until lightly brown . Lower the heat and mix in the pumpkin . cook over a medium heat for 10 minutes while staring occasionally . mix in the remaining ingredients. Mix in the remaining ingredients . Cook for 3 minutes and remove from heat . Leave to cool.

Geese a baking dish for butter and dust with flour . The rolled out pastry over a lightly flavored surface . The rolled out pastry over a lightly flavored surface . the rolled out pastry must be larger than what is needed to line a dish with the edges of the pastry overlapping the sides of the dish . place the pumpkin filling , level the top and then tip the edges of the pastry over the filling , level the top and then tip the edges of the pastry overlapping the sides of the dish . Bake in a moderate slightly hot oven 170/c for 60 minutes . Instead of the anchovies you may use 340gr of canned tuna.

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