Swordfish Impanata

Pie Crust

• 600 gms – 5 cups all-purpose flour
• 250 gms – 1 cup lard or butter
• 50 gms – ¼ cup sugar
• 60 ml – ¼ cup white wine
• 2 eggs
• salt 1 pinch

Filling

• 600 gms – 1 1/3 lb. swordfish cubed into 2.5 cm – 1 inch pieces
• 8 tbsp tomato puree
• 4 tbsp celery chopped
• 4 tbsp green olives pitted and halved
• 4 tbsp capers rinsed
• 50 gms – 1/3 cup peas
• 4 tbsp onion chopped
• 4 tbsp extra virgin olive oil
• basil leaves
• salt to taste