Pumpkin and rice pie

Brought to you by Chef James Bartolo at Radisson Blu Resort and Spa, Golden Sands  


  • 500g short crust pastry
  • 400g pumpkin
  • 150g rice
  • 1tbsp olive oil
  • 100g chopped leeks
  • 50 g sliced black olives
  • 2tsp marjoram
  • 6 anchovies fillets
  • 200g canned tuna


  1. A day before, cut the pumpkin into cubes and add the washed rice.
  2. Heat the olive oil in a saucepan and cook the leeks. Mix with the pumpkin and rice.
  3. Add the olives, marjoram anchovy, and the tuna.
  4. Line a pie dish with pastry and fill with the pumpkin mix. Cover with pastry.
  5. Bake in hot oven at 180 degrees for 45 minutes.