BRAZILIAN TUNA POT PIE, EMPANADA DE TUNA BRASILERA
This recipe was given to me by a dear friend Xumeila, She has since returned & lives in Rio de Janeiro, after studying in Miami for 3 years. She is an excellant cook. She brought this dish to a party at FIU, University when she was living in Miami some years back. I was working in the Internationl department with the...
Provided by Juliann Esquivel
Categories Savory Pies
Time 1h50m
Number Of Ingredients 22
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.
EASY TUNA POT PIE
I couldn't live without canned tuna. I always keep a supply in my pantry. Here is a simple way to turn your can of tuna into a dinner treat.
Provided by Lorac
Categories Savory Pies
Time 33m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 478.3, Fat 17.9, SaturatedFat 5, Cholesterol 42.7, Sodium 1225.4, Carbohydrate 50.2, Fiber 4.9, Sugar 5.5, Protein 29.7
TUNA POT PIE
Make and share this Tuna Pot Pie recipe from Food.com.
Provided by gran9879
Categories Savory Pies
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 11
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.
TATER CRUST TUNA PIE
I make this pie a lot because it is quick and easy to prepare (I teach during the day, so my cooking time is limited), and it's one of my husband's favorites. I like the combination of potato flakes and french-fried onions in this pastry crust...they complement the tuna/cheese filling well.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine flour and potato flakes; cut in butter until crumbly. Add water, 1 tablespoon at a time, until dough is moist enough to hold together. Press pastry over bottom and up sides of an ungreased 9-in. pie plate. Flute edge. Set aside 1/2 cup onions for topping. Sprinkle remaining onions into pastry shell. , In a large bowl, combine the egg, soup, 1/2 cup cheese, potato flakes, tuna and olives. Spoon into pastry crust. , Bake at 350° for 25 minutes or until crust is golden. Sprinkle with remaining cheese and reserved onions; bake 5-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 380 calories, Fat 24g fat (12g saturated fat), Cholesterol 81mg cholesterol, Sodium 705mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.
TUNA POT PIE RECIPE - (4.3/5)
Provided by á-39535
Number Of Ingredients 7
Steps:
- 1.Preheat an oven to 350 degrees F (175 degrees C). 2.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. 3.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. 4. 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.
SIMPLE TUNA POT PIE
Oh, I love these individual tuna pot pies! I found these on the back of a Chicken of the Sea Tuna pouch, and I am glad I did. Recipe is very easily halved into 2 pot pies. Also, with my changes (The ones in parentheses) these come out to 200 calories per pot pie. Also, if you want a crust or lattice top piece, simply crisscross crescent roll dough on top of pies before baking.
Provided by Shelby
Categories Savory Pies
Time 23m
Yield 4 individual pot pies, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- In medium saucepan, combine water, vegetables, and bouillon cube. Bring to a boil over medium heat; cook for 2 minutes longer.
- Dissolve cornstarch in milk, stir into vegetable saucepan and cook until thickened (maybe a little less than 2 minutes.) Stir in tuna and cheese.
- Spoon mixture into 4 (3/4 cup to 1.5 cup) individual pie pans or casserole dishes.
- Optional step: Separate crescent roll dough into 4 rectangles, cut each rectangle into six strips. Attach crust by crisscrossing six dough strips over each pot pie and pressing down firmly; trim excess dough.
- Bakes pies at 375°F for 15 to 20 minutes.
Nutrition Facts : Calories 177.3, Fat 8.5, SaturatedFat 4.8, Cholesterol 44.3, Sodium 491.9, Carbohydrate 6.8, Sugar 0.2, Protein 17.4
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