Yes, I bake pies but always my way. Thinking on my brother-in-law, with you : my tuna pie in on minute or ten, Ok …20.
First of all go to the supermarket and look for two shortcrust pastry, obviously you can bake the paste yourself but personally I have a lot of things to do much more interesting than to get my fingers dirty.
If it is on offer (pay two take three) seize the opportunity the paste get a lot more than closing date. I’ve tested it.
Next look for tuna tin (You need more or less 400 gr) don’t buy the most expensive one it is not necessary in the end you will break into little pieces. You also need tomato sauce NO KETCHUP, three eggs (two hard-boiled) and one black pitted olives tin.
Now you have all necessary ingredients and the oven, off course, without it forget the pie.
Today I’ve seized two eggs that I’ve boiled for the salad, the small black things on are pepper.
Turn on the oven 180 degrees.
Put the tuna (It is better to drain the oil most part before) and the eggs into a bowl.
Cut the olives on tyres and add it in the bowl. (it is not necessary to employ a calibrated scale)
and the tomato, a tea cup more or less
A piece of advice, take the paste out the fridge fifteen minutes before in that way it is better to handle if you don’t do that probable the paste broken but this is not a great problem only compress with the finger and the hole closes (I remember that this is recipe is especially for my brother -in-law.
Spread the stuffed on the paste leaving a border.
Put on the second paste layer and fold the border and press all around with a small spoon or another thing. (Xavier do it well or you will lose all stuffed in the oven)
If you don’t wish that the pie blow up as a ball prick it with a fork.
Beat the last egg and paint the pie.
Put the pie in the oven during 30 or 35 minutes more or less. You can put it in a mold usually I employ cooking paper … less work.
The last piece of advice. Don’t cut the pie when it is hot, wait fifteen minutes.
Smash hit is assured also for my brother-in-law.
See you.
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y de jamon…. no haces nada con el jamon…..jajajja…. es que yo le tengo mucho respeto a esos animalillos libres llamados atunes…jajajajjajaja
ay que bien!!! Me muero por esa empanada
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I came visiting via Kate Smudges and am very glad I did. What a lovely blog (and super photos elsewhere).
This recipe looks good. My Spanish neighbour, Mathilde, makes empanada de atun with fresh tuna, but (sacrilege) I prefer the taste of tinned, so I will try yours. Many thanks.
My Spanish is nowhere near as good as your English, so apologies for writing in my mother tongue.
oioioi, que buena pinta tiene todo aqui, adoptame!!!