Spinach and Tuna Pie

Combine the flour, dried mint and salt in a large bowl. Add the butter and rub together with your fingers until the mixture resembles breadcrumbs or rough sand. Add the cold water bit by bit and work in with your hands until a dough has formed (aiming not to overwork your dough). Cover in plastic wrap and chill for at least 45 minutes.

To make the filling, sauté the onion and garlic in the oil in a large frying pan over a medium heat until translucent (5 minutes). Add the spinach and some salt and pepper and cook until the spinach has wilted and is vibrant green. Tip the spinach and onion mixture into a colander to drain and cool. Squeeze the excess water out of the spinach.

Whisk the eggs in a large bowl and add the tuna, olives, mint, peas and spinach. Stir well.

Preheat the oven to 180°C (360°F) and butter a non-stick springform cake tin. Divide the dough into 2 balls, one a third bigger than the other. Roll the larger ball out on a lightly floured surface until 5 mm (¼ in) thick.

Line the tin with the pastry, then scoop in the filling. Roll out the second ball of pastry and lay on top of the pie. Trim off the excess pastry leaving a small border. Fold in and use a thumb to make decorative indentations around the edge.

Prick some holes in the top with a fork. Gently brush the beaten egg over the top of the pie, then sprinkle generously with sesame seeds.

Bake for 35 minutes, then run a knife around the edge of the pie, remove the springform sides and return to the oven. Cook for another 10 minutes, until lightly golden.