Swordfish Impanata

Pie Crust

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

Filling

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