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.
Nutrition Facts : Calories 265.6 calories, Carbohydrate 19.3 g, Cholesterol 26.1 mg, Fat 14.4 g, Fiber 1.5 g, Protein 14.1 g, SaturatedFat 5.8 g, Sodium 572.5 mg, Sugar 3 g
DELICIOUS PUFF PASTRY TUNA PIE
This tuna pie is marvelous because is very cheap and looks nice in your table, my husband really love it, it's perfect for a dinner party.
Provided by mayaneconi
Categories Savory Pies
Time 1h
Yield 9 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 608.3, Fat 38.4, SaturatedFat 13.4, Cholesterol 92.8, Sodium 1150.6, Carbohydrate 30.8, Fiber 2, Sugar 4.3, Protein 34.5
TUNA PUFF PIES
Crispy puff pastry easily shaped into cases and filled with tuna, spring onions, garlic, capers, dill and sour cream. Quantities are so easily varied in a recipe such as this one, so do add more or less sour cream, depending on how creamy you'd like your Tuna Puff Pies to be, and the appropriate amount of cayenne pepper if you want them to have some bite! Adapted from a recipe on the Simply Great Meals website.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 33m
Yield 12 Tuna Puff Pies, 12 serving(s)
Number Of Ingredients 11
Steps:
- Drain the tuna and flake with a fork into chunky pieces.
- Cut the whole pastry sheet into 9 squares of 8cm x 8cm, and the 1/3 of a sheet into 3 squares. Arrange each pastry square into a greased muffin pan.
- Divide the tuna evenly between the 12 pastry cases, sprinkle evenly with spring onions, garlic, capers and dill; and add salt and fresh ground black pepper or cayenne pepper, to taste. Top each Tuna Puff Pie with a dollop of sour cream (YOU decide on the size of the dollop!) and sprinkle with parsley and lemon zest.
- Bake in a preheated oven at 200°C for 18 minutes.
Nutrition Facts : Calories 86.2, Fat 4.2, SaturatedFat 1.3, Cholesterol 10.3, Sodium 215.3, Carbohydrate 1, Fiber 0.2, Sugar 0.1, Protein 10.8
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- Cut cold butter into chunks then let them chill in the fridge at least 20 minutes. Meanwhile, combine flour and salt in a large bowl. Mix with your hand to incorporate.
- Combine drained tuna, mayo, red onion, celery, paprika, salt, and pepper in the bowl of a mini food processor. Run the food processor on the puree setting until the mixture is very smooth and creamy.
- Remove chilled dough from fridge and roll into a large rectangle on a lightly floured surface. Use a bench scraper to square off the edges of the dough as you go, but it's ok if the edges are a little rough or misshapen. You can trim any rough edges off, but you do want to be able to cut at least a 16x16" square with straight edges all the way around in the middle of the dough. Work quickly to keep the dough chilled — the thinner it gets, the warmer it will become and you don't want the butter to melt.
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5/5 (3)Category Potato RecipesCuisine British RecipesCalories 539 per serving
- Hard-boil 4 eggs for 7 minutes, then drain and run under cold running water to cool. Peel, then roughly chop. Set aside.
- Preheat the oven to 200°C/fan180°C/gas 6. Melt the butter in a pan over a medium heat, stir in the flour and cook for 1 minute. Using a balloon whisk, gradually add the stock, whisking to get rid of any lumps. Bring to the boil and cook, whisking, for 3-4 minutes, until thick. Tip into a wide bowl to help it cool quickly. Add the parsley, boiled eggs and tuna and season well. Gently mix, then chill for 15 minutes.
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- Roll the remaining pastry out slightly larger than the base and trim the edges again. Spread the filling onto the base, leaving a border. Cover with the pastry lid, sealing and crimping the pastry edges together with a fork.
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