Put all the ingredients in the bowl of an electric mixer fitted with the paddle attachment and knead it until it all comes together.

Make it into a ball, wrap it in plastic wrap and put it in the fridge to rest for 1 hour.

Sauté the chopped onion in the extra virgin olive oil for 2 minutes.  Add the chopped celery, olives and capers and mix well.

Add the tomato puree and mix. Cook for a couple of minutes.

Add the cubed swordfish, peas and salt to taste.

Cook for 20 minutes, then put the fire off and add the basil leaves. Let it cool down completely.

Divide the dough in 2 and roll it into 3 mm – 1/8 inch thick rounds. Put one of the rounds in a greased pie dish, add the filling and then top with the other round of dough. Press the edges closed with your hands on with a fork. If you have any remaining dough, use it to decorate the pie or freeze it. Brush the pie with some milk and sprinkle some salt on the top.

Bake in a pre-heated oven at 180°C - 355°F for 25-30 minutes or until cooked through.

Serve warm.