Tuna Pie
10 servings
60 minutes
Tuna pie is a hearty and aromatic dish of European cuisine that combines the delicate texture of puff pastry with the rich flavor of tuna, eggs, and creamy sauce. Its roots can be traced to coastal regions where fish has always been an important part of the diet. Tuna gives the pie a rich taste while parsley adds freshness. Inside is a soft and juicy filling, and outside is a golden crispy crust. This pie is perfect for family dinners or festive tables. It's convenient to take on the go or for a picnic since it's delicious both hot and cold. The simplicity of preparation makes it accessible even for novice cooks.
1
Fry the flour in butter, then pour in hot broth. Stir and cook the sauce until thickened.
- Butter: 50 g
- Wheat flour: 50 g
- Vegetable broth: 600 ml
2
Salt, pepper, add parsley. Pour into a bowl.
- Chopped parsley: 2 tablespoons
3
Add boiled, chopped eggs and tuna (drain the oil). Chill the filling well.
- Canned tuna in oil: 400 g
- Chicken egg: 4 pieces
4
Roll out two rectangles from the dough. Place one on a greased baking sheet, add the filling on top. Cover with the second layer of dough. Seal the edges to create a decorative edge.
- Puff pastry: 500 g
5
Grease the top with milk and bake for about half an hour.
