Brazilian Tuna Pot Pie Empanada De Tuna Brasilera Food

EASY TUNA POT PIE

Steps:

• Heat oven to 375°F.
• Heat soup and milk in a saucepan on low heat until smooth.
• Stir in vegetables, tuna, potato, salt and pepper.
• Continue cooking until mixture comes to a low boil.
• Transfer to a 1 1/2 quart casserole top with biscuits.
• Bake 18 to 20 minutes or until biscuits are golden brown.

TUNA EMPANADA PIE

Steps:

• Heat oven to 200C/180C fan/gas 6. Fry onion, garlic, potatoes and carrots in oil for 5 mins until softening. Add peppers, paprika, herbs and tomato purée, and cook for 5 mins.
• Add stock, bring to the boil, then simmer until stock is absorbed and vegetables are tender. Add the tuna.
• Roll a quarter of the pastry into a 22cm circle. Roll remaining pastry to line a 22cm loose-bottomed tin, allowing the pastry to come over the edges of the tin.
• Fill with the tuna mix and top with the pie lid. Brush the edges with egg then fold over the sides and press down with a fork to seal. Make two holes in the top, brush with egg and bake for 35-40 mins until golden brown. Leave to cool slightly, then serve.

TUNA EMPANADA PIE

Steps:

• Preheat the oven to 400°F
• On a floured surface, roll out half the pastry into a rectangle approximately 12in x 8in. Place on a baking sheet and chill in the refrigerator for 10 minutes.
• Prick the pastry rectangle all over with a fork and bake for about 15 minutes until golden brown. Allow to cool.
• Heat the olive oil in a heavy-based frying pan. Add the onion and gently fry for 20 minutes until softened.
• Increase the heat, add the garlic, and fry quickly until the onions turn golden brown. Spoon into a large bowl and allow to cool.
• In a large bowl, mix together the sun-dried tomato paste, flaked tuna, creme fraiche and grated Cheddar and season well with salt and freshly ground pepper.
• Pile the tuna mixture onto the cooled pastry base and spread evenly, top with cooked onions and basil leaves, leaving 1/2in clear round the edge. Brush the edge with beaten egg.
• Roll the remaining pastry into a rectangle large enough to cover the tuna mixture and base. Place the pastry over the tuna filling, pressing the edges to seal it well and cut off any raggedy edges. Brush the tuna pie all over with beaten egg.
• Bake for approximately 35-40 minutes until crisp and golden brown. Serve hot, cold or warm with a crisp green salad.

BRAZILIAN TUNA POT PIE, EMPANADA DE TUNA BRASILERA

Steps:

• First cook potatoes, and carrots together in water until they are soft. While potatoes are cooking make the dough.
• In a large mixing bowl add the flour, make a well in the center of the flour, place butter, shortening, two whole eggs, salt, baking powder and cup of cold milk. Using one hand begin squeezing these ingredients through your fingers mixing this way, Do not knead, just keep squeezing everything together and all the while keep adding the remaining 1/2 cup cold water little by little as necessary until all is well incorportated in a dough. Pat dough together. Dough should be soft let dough rest 30 minutes while preparing the filling.
• Heat the olive oil and saute the onion, garlic, and parsley. When the onion is limp add 3/4 cup of the milk mix well with a large spoon. Next add your 1/4 cup of cold milk and 1/4 cup of cream in a large measuring cup and add the four tablespoons of corn starch mix very well with a fork. Add to the sauteed onion and milk mixture over a medium flame or heat. mix until thick and creamy. Add the mayonaise, salt, pepper, and garlic powder continue to stir. Lower the heat and cook for about 3 minutes stirring so as to not let the mixture stick or burn. After three minutes remove from heat set aside.
• strain your potatoes and carrots in a colander, removing as much water as possible. Open two cans of Tuna fish, makes no difference if in water or oil but do drain all of the water or oil out of the can. Set drained tuna aside. Next mix potatoes and carrots into the creamed milk and onions. Mix well so as to make sure all of the ingredients are well incorporated. Then add the two cans of tuna and mix gently into the creamed mixture of milk, onions, potatoes and carrots. Taste to see if you have enough salt and pepper. Set aside.
• Preheat Oven to 350 degrees, Take a 30 X 20 baking pan similar to a lasagna pan oil it and dust with flour. Now take your dough and divide into two balls, flour your surface a little and with a rolling pin roll out you first ball of dough into an oblong shape large enough to fit the pan. Lay dough into the pan cutting any overlapping sides with a knife and the press your dough into the sides and bottom of the pan as if you were lining for a pie. Now roll take the other ball of dough add the spare pieces that you cut off from the overlapping sides and roll out to make the cover of the pot pie. Next pour your filling into the pastry lined pan and cover with the other half that you just rolled out. Cut the edges and pinch all around for the crust. Make a few slits in the top of the pie to let the steam out. With the remaining egg yolk brush the top of the pot pie and bake for 45 to 50 minutes. Until golden on top. Remove and let rest for 10 minutes before cutting. Serve with a crisp salad. Enjoy.

TUNA AND/OR VEGETABLE POT PIE

Steps:

• Preheat oven to 425 degrees F.
• Make crust first.
• In a large bowl, mix flour and salt thoroughly.
• Add shortening and cover with flour.
• Using 2 butter knives or pastry cutter (I've also used a waffle-bottom potato masher with excellent results) cut up shortening into flour until it resembles chunky cornmeal.
• Create well in center and sparingly add ice cold water to mixture stirring with spatula gently between pourings.
• Do this only until dough starts to form a loose ball.
• It may not be necessary to use all of the water.
• Turn dough out onto a large piece of wax paper or plastic wrap and form ball using the paper or wrap to do so and fold closed.
• Place in coldest part of refrigerator until ready to use (at least 15 minutes).
• Mix all filling ingredients well, except tuna.
• Flake tuna with fork into chunks of various sizes, the largest being bite-size and stir into filling mixture.
• *If you wish to omit the tuna for a vegetarian pie, substitute 1 large potato, peeled, cubed and par-boiled for 10 minutes.
• Take dough out of frige.
• On a well-floured board knead gently 4-5 times until the dough holds together nicely and looks marbleized.
• Cut dough in half and roll out 1 half at a time about 3/4" bigger than the pie dish.
• The key to a flaky crust is to handle it as little as possible.
• Put bottom half in dish, then filling, then cover with top half.
• Crimp edges together using your fingers and make ventilation holes in center using a fork.
• Brush top of crust and edges with egg wash (1 egg and 2 tbs water whisked together).
• Bake in oven at 425F for 15 minutes, then reduce heat to 375F and bake another 45 minutes or until crust is golden brown.
• Check every 15 minutes.
• If edges start to brown too much cover them with foil.
• Cool 10 minutes before serving.

BRAZILIAN EMPANADAS

Steps:

• Sift together the flour, salt, and turmeric.
• Work in the butter and shortening until it has a cornmeal-like consistency.
• Add the egg and the beer, and work until incorporated.
• Cover with a wet towel, and rest for 15 minutes.
• Meanwhile, saute the onion, tomatoes, and hearts of palm in butter for 2 to 3 minutes, until soft.
• Deglaze with the sherry.
• Add the tomato paste and cook for 1 minute.
• Add shrimp and cook for 2 minutes.
• Season with salt and pepper. Let cool to room temperature.
• Preheat oil to 350°F.
• Roll dough into 1-inch balls and flatten into rounds approximately 3-inches in diameter.
• Spoon 1 tablespoon of stuffing onto each round, fold the dough in half, brush edges with egg yolk, and pinch to seal.
• Fry the empanadas for 4 minutes.