Brazilian Tuna Pot Pie Empanada De Tuna Brasilera Recipes

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.

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.

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.