Country Tuna Pie Food

EASY WEEKNIGHT TUNA POT PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt the butter in a saucepan over medium heat. Add onions and cook until soft and translucent. Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes. Stir in the cream of mushroom soup. Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.
• Unroll and separate the crescent rolls. Lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly. Bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes. Let the pie sit for 5 to 10 minutes before cutting and serving.

CREAMY TUNA PIE

Steps:

• Preheat oven to 185 degrees celsius.
• Heat a little oil in large saucepan.
• Cook leek and carrot for 10 - 15 minutes till tender.
• Turn out heat.
• Add tuna, herbs,egg and cream.
• Stir gently to break up any chunks of tuna.
• Pout into baking dish - 15 x 25 cms.
• Layer potato over the top - overlapping the slices.
• Cover with foil and bake for 25 minutes.
• Remove foil and sprinkle with cheese.
• Bake further 30 minutes till cheese bubbling and serve.

COUNTRY TUNA PIE

Steps:

• Saute green onion and celery in butter until limp.
• Beat egg; beat in milk and wine. Add biscuit mix and parmesan cheese beating well.
• Stir in tuna, onion, celery, parsley, red hot pepper sauce, and shredded cheese. Blend well.
• Turn into a buttered 9 inch pie plate and bake at 350 for 45 minutes or until a knife inserted in center comes out clean.
• Let stand 10 minutes before slicing.

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.

DELICIOUS PUFF PASTRY TUNA PIE

Steps:

• Preheat the oven to 350°F.
• Put the olive oil in a casserole. Cook the onion and the garlic until are translucent. Add the parsley, cook until looks bright green. Add the tomatoes stir and add the salt. Cook until is dry. Add the tuna, stir and taste, put more salt if needed.
• Flatten 1/2 of the puff pastry on a floured board, fill a 12 inch diameter glass pie pan.
• Put in the tuna mix into the glass pie pan. Cover with the sour cream and the cheese.
• Flatten the other half of the puff pastry, place pastry over top of tuna pie and tuck in the sides. With a fork make some holes. Glaze with the beaten egg.
• Bake for 20 minute or until pastry has risen and is golden and crispy.

TUNA POT PIE

Steps:

• Line a pie pan with crust; set aside.
• Combine remaining ingredients.
• Pour into pie crust and top with the second.
• (If you choose to use biscuits, wait until last few minutes of baking so they won't burn.) Seal and crimp edges.
• Slit the top of crust to vent and bake 45 to 50 minutes at 375.

MACARONI AND CHEESE TUNA PIE

Steps:

• Prepare Dinner in large saucepan as directed on package.
• Add tuna and other ingredients; cook until heated through, stirring occasionally.

TUNA AND CORN PIES

Steps:

• Cut 4 each 10cm circles from each pastry sheet.
• Place pastry circles into a greased 12 cup medium muffin tin.
• Combine creamed corn, eggs, chives and sour cream and season with salt and pepper.
• Spoon mixture into pastry cases and sprinkle with cheese.
• Bake in a preheated oven at 200ºC for 20-25 minutes.

RICE AND TUNA PIE

Steps:

• Shell: Combine 2 cups rice, melted butter, 1 tablespoon onion, mjarjoram and beaten egg.
• Press into bottom and sides of lightly buttered pie dish.
• Filling: Layer can of drained and flaked tuna evenly over rice shell.
• Combine 3 beaten eggs, milk,grated cheese, onion and marjoram.
• Pour over tuna.
• Bake in moderate over for 50- 55 minutes or until knife comes out clean when inserted in centre.

TUNA PIE

Steps:

• Preheat oven to 400.
• Butter a 10" deep dish pie pan (or spray well with non-stick spray).
• In a medium bowl, combine flour, 1 cup cheese, salt and paprika.
• Cut the butter into chunks and mix or rub with your fingers into the flour mixture until coarse crumbs are formed.
• Reserve 1 cup of the mixture and press the rest into the bottom and up the sides of the prepared pie pan.
• Arrange the drained tuna on the crust.
• Beat the eggs with a mixture until light and fluffy.
• Stir in the sour cream, the remaining 1/2 cup cheese, the mayonnaise, bell pepper, onion, and dill weed.
• Pour the mixture over the tuna and sprinkle with the reserved crumb mixture.
• Bake for 35 to 40 minutes.
• Let stand 15 minutes before cutting and serving.
• Note: I have made this recipe in a 8" pie pan using 2/3 of the recipe ingredients for fewer servings, with excellent results.