This pie is delicious, it can be served cold or hot, I like to prepare it any time of the year because it is a very easy and uncomplicated recipe. The whole family loves it.
2 Poblano chiles, roasted, deveined, and cut into strips
1/4 onions, small
150 grams Manchego cheese, or Chihuahua
2 tablespoons sour cream
1 tablespoon mayonnaise
1 clove garlic, finely chopped
salt, to taste
olive oil
1 egg, for glazing
Preparation
40 mins
40 mins
Low
For the pie dough: In a large bowl, sift the flour with the sugar and salt.
Add the butter cut into small cubes and mix it with the flour with the tips of your fingers, when it resembles bread crumbs, add the water and mix with knives avoiding touching it with your hands, add more water if necessary, until a ball forms.
Divide the dough into two parts.
Roll out the dough and cover the pie mold, reserve the other to cover the pie.
At this moment, turn on the oven and preheat it to 250°C.
For the filling of the pie, in a hot skillet, put a tablespoon of olive oil, add the garlic and the onion cut into julienne, and the strips of poblano chili, sauté for a few minutes.
In a bowl, mix the above with the contents of the 3 cans of tuna, add the cream and mayonnaise.
Put part of the tuna mixture and cover with slices of Manchego or Chihuahua cheese, add more tuna and then cheese until the pie mold is covered.
Roll out the remaining dough and cover the pie. Make the edges with a fork or knife, and make cuts with a knife decorating it to taste.
Beat one egg with a little milk and glaze the top of the pie.
Bake at 250°C for about 40 minutes or until well browned.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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