4 cans of octopus in olive oil
2 packs of shortcrust pastry
100g of peas
1 carrot cut into cubes
q.s. salt and pepper


Open the octopus cans and drain the olive oil.

Place the octopus in a bowl and add the peas and carrots. Season with salt and pepper.

Roll out the shortcrust pastry, cut it to the size of the potpie shapes.

Line the potpie forms with the shortcrust pastry.

Stuff with the mixture of octopus, peas and carrots. Cover with shortcrust pastry.

Bake the potpies in the oven at 180ºC for about 30 minutes or until golden.

Remove, let cool and serve.