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Recipe of Vizcaína Tuna Pie
Santiago

Santiago Hernández

Recipe of Vizcaína Tuna Pie
Santiago

Santiago Hernández

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Vizcaína Tuna Pie

55 minutes
Easy
5 servings
1
Christmas is a time to share and what better detail to pamper family and friends than with some delicious tuna empanadas with Biscay shaped Christmas tree, with a mass of super crunchy empanadas, decorated with cherry tomatoes and parsley.

Ingredients

  • 2 cups of flour
  • 1 teaspoonful of Salt
  • 1/4 of Cup of Water cool
  • 1 piece of egg
  • 3 spoonfuls of Butter
  • 1 teaspoonful of baking powder
  • 2 cups of tuna to the vizcaya
  • 1 piece of egg to varnish
  • to taste of cherry tomato to decorate
  • to taste of parsley to decorate

    Preparation

    Preheat the oven to 180 ° C.
    Place the flour, salt, water, egg, butter and baking powder in a blender , knead until a homogeneous mass is obtained. Let rest 20 min and reserve.
    On a floured surface with the help of a rolling pin, spread the dough to a thickness of 3 mm, with the help of cookie cutters, cut large trees, circles and stars.
    Place the saplings on a tray, add the tuna filling to the Biscay and varnish the edges with eggs. Close with another small tree and decorate with circles and stars. Varnish with more egg and bake 15 minutes.
    Serve immediately and garnish with cherry tomatoes and parsley.

    PRESENTATION

    On an extended plate ready to taste.

    TIPS

    You can substitute butter for oil.

    Did you cook this recipe?

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    521
    kcal
    26%
    Carbohydrates
    72.0
    g
    24%
    Proteins
    38.8
    g
    78%
    Lipids
    10.6
    g
    16%
    Fiber
    10.7
    g
    21%
    Sugar
    0.4
    g
    0.5%
    Cholesterol
    49.3
    mg
    16%
    Rate this Tip.
    Ratings (1)
    Zoraida Sanchez
    2017-12-19T05:57:59.00-06
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