Tuna Empanada Pie Food

TUNA FISH EMPANADAS

Steps:

• Heat the oil in a large frying pan, add the onions, peppers, crushed garlic, and paprika. Cook until golden the onions and peppers are soft and start to brown, about 15-20 minutes.
• Add the tuna fish, mix and cook for another 5 minutes. Stir as needed.
• Add the oregano, sliced olives, capers, and lemon juice. Mix well, taste and add salt/pepper to taste. Cook for a few minutes, then remove from heat and let the tuna fish mix cool down before using to fill the empanadas.
• Place a large spoonful of the tuna fish filling on the center of each empanada disc.
• Fold the empanada discs and gently seal the edges with your fingers. Twist and fold the edges of the empanadas with your fingers. You can also use a fork to press down and seal the edges.
• Chill the empanadas for at least an hour, this will help them seal better and prevent them for opening while baking.
• Pre-heat the oven to 400F (200C).
• Brush the empanadas with the egg wash before baking; this helps them achieve that nice golden finish when baked.
• Bake the empanadas for 18-20 minutes or until golden on top.
• Serve the empanadas alone or with a dipping sauce.

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.

BRAZILIAN TUNA POT PIE, EMPANADA DE TUNA BRASILERA

Steps:

• 1. First cook potatoes, and carrots together in water until they are soft. While potatoes are cooking make the dough.
• 2. 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.
• 3. 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.
• 4. 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.
• 5. 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 EMPANADA

Steps:

• Heat oil in heavy medium skillet over medium-high heat. Add tomatoes, pepper, onion, and garlic; sprinkle with salt and pepper and sauté until vegetables are soft, stirring often, about 10 minutes. Transfer to bowl. Add tuna and sliced eggs; toss gently to distribute evenly. Season filling with salt and pepper; set aside to cool completely.
• Spray rimless baking sheet with nonstick spray. Roll out 1 pastry sheet on floured surface to 12x16-inch rectangle. Transfer to baking sheet. Arrange ham over pastry, leaving 1-inch border. Spread filling atop ham, leaving 1-inch border. Brush pastry edges with beaten egg. Roll out second pastry sheet to 12x15-inch rectangle. Place atop filling, pressing on edges to seal. Fold 1/2 inch of bottom pastry edge up over top pastry; crimp edges to seal. Brush top with beaten egg. Cut eight 2-inch slashes in top pastry. DO AHEAD: Can be made 4 hours ahead. Cover; chill.
• Preheat oven to 450°F. Bake empanada uncovered until crust is browned and crisp, about 25 minutes. Slide onto platter.

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.