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Melissa Veytia

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Vizcaína Tuna Pie

40 mins
15 mins
Low
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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.
Learn more about Melissa Veytia

Ingredients

5 portions
  • 2 cups flour
  • 1 teaspoon salt
  • 1/4 cups water, cool
  • 1 egg
  • 3 tablespoons butter
  • 1 teaspoon baking soda
  • 2 cups tuna, to the vizcaya
  • 1 egg, to varnish
  • cherry tomato, to decorate
  • 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.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
231.7
kcal
11.59%
Carbohydrate, by difference
24.7
g
8.23%
Protein
11.8
g
23.6%
Total lipid (fat)
9.2
g
14.15%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (1)
Zoraida Sanchez
19/12/2017 05:57:59
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