Tuna Pie
This homemade tuna pie recipe with vegetables is economical, practical, and delicious! It can be served as a main dish, yielding 8 servings.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
- 4 cans tuna
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- 1 tomato purée, of 210 ml
- 1 teaspoon granulated chicken bouillon
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- 1 tablespoon vegetable shortening
- 3 egg yolks
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Preparation
25 mins
45 mins
Medium
- For the filling: Peel the carrot and potato and cut them into small cubes.
- Boil them for 10 min. (You can substitute these 2 for 1 small can of vegetables of your choice)
- While the vegetables are cooking, drain the cans of tuna.
- Add a little butter or oil in a skillet and add the tomato puree and the cans of tuna. Mix well and add the teaspoon of chicken broth or salt.
- Once the vegetables are almost cooked, mix them into the tuna mixture, stir. Let the puree cook down a bit so that the broth doesn't soak the pie crust.
- 6. Once it is well integrated and without broth, remove from heat and set aside.
- For the pie crust: Preheat the oven to 200 °C.
- For this recipe, everything is mixed with a fork, not with a mixer. Soften the butter and lard. Add the yolks and mix well.
- Add the sifted flour with the baking powder and stir, and once it is lumpy, add the condensed milk and mix well. Once everything is well combined, knead with your hands (the dough should not be sticky).
- Divide the dough into 2 parts. Roll it out on plastic (it is not necessary to flour the surface) and once it is well rolled out, transfer it to the pie mold (no need to grease and/or flour). Add the filling that we have already prepared.
- Roll out the other part of the dough and place it as a lid on the pie. Brush with egg white using a brush and poke with a fork to allow steam to escape.
- Bake for 45 minutes or until golden brown.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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