Tuna Flaky Pie

'Before unfolding the dough, set aside 1/3 of it.'

'Unfold each part of the dough on a floured surface to achieve a thickness of about 0.3cm' (or slightly thicker)

'Use the larger piece of dough to line the bottom and sides of a 22cm-diameter refractory mold and trim any excess edges.'

'Add the filling: tuna, tomatoes, and cheese.'

'Cover the pie with the remaining dough.'

'Press the edges tightly shut.'

'Make some cuts on the top layer of dough to allow steam to escape during baking.'

'Use the remaining dough to cut out shapes and leaves for decorating the pie and covering any open areas.'

'Bake in a preheated oven (220°C) for 20-25 minutes or until the crust is golden brown.'

'Let it rest for 8 hours before serving.'