Thursday, 16 February 2012

My 2 favourite tuna pie recipes

Different varieties of Spanish turnovers. Photo by Qlis
Tuna and red  pepper pies can be found almost in every corner in Spain, served in Bars like a tapas or sold  as well in some of the many delicatessen Spanish shops in slices for fix you a quick noon snack or easy dinner or also sold in bakeries or food fresh markets (slices or whole). This turnover or pie works  like a Cornish pasty,  help to hungry workers have a sustainable and practical meal in the breaks and also very popular with family travellers on the way down to the beach or in a picnic. Although the Galician Turnover are the most popular (made from meat, sardines, seafood, cod, etc), I really like the circular Tuna pies made in the central north area of Spain (Asturias, Cantabria) or the square shape of the tuna pies of the Madrid workers bars.
Time to time when I know I will have a busy week I like to prepare my home made tuna pie for fix myself an easy supper. Since I have been in England I´ve been struggling to find good Spanish quality canned tuna, I guess mainly because the Asian offers a more cheap version mainly because the tuna is canned with spring water or sunflower oil and cheaper workforce but for my taste my tuna pie must be with tuna canned in olive oil, the difference in flavours are just abysmal.
Tuna like another oily fishes is very rich in Omega 3 good for reduce cholesterol levels, and helpful in another diseases like hardening of the arteries or cardiovascular problems. Tuna is even richer in Vitamin B than eggs or red meat a main vitamin for our system.

Please before to buy canned tuna check the MSC sustainable brand seafood list

Tuna pie with red pepper and paprika




You need for the pastry: 350g plain flour – 175g cold butter (chopped in cubes) – Pinch of salt.

1. In a food processor mix the flour, salt and butter. Blend and add 4 tbsp of cold water, until you have a dough (add more water if is needed). Try to no overworked, no need to be to elastic like pizza dough
2. Pick the dough ball from the blender, cover with  cling film and rest in the fridge for 30 minutes. Meanwhile you can prepare the filling.

You need for the filling: 1 can of tuna of 200g or 230g -1 big red pepper (finely chopped) – 1 onion (finely chopped) – 400g potatoes (peeled and small diced in 2cm x 2cm) – 300ml of dry cider – 1- tbsp. of smoked paprika - 2 tbsp. tomato puree – 1 ½ tbsp. of fresh chopped parsley

1. Heat 3 tbsp of olive oil from the canned tuna in a wide pan. In a low heat fry the pepper and onion and diced potato for about 10 minutes, stirring at least every 2 minutes.
2. Add the tomato puree, stir, and add the cider (you can use dry white wine as well). Then the parsley and the paprika. Bring to boil.
3. Then simmer for another 10 minutes with the pan half covered.  If it gets too dry add a splash of water.
4. Remove from the heat and let cool down for 5 minutes, then add the canned tuna. Mix very well and season with salt and pepper.

You need for the tuna pie: Oven at 185ºC and 20 to 25 cm shallow pie dish (circular or square) – 1 egg beaten.

1. Butter the pie dish with a bit of butter.
2. Remove the pastry form the fridge. Split 2/3 of the dough and flatten with a rolling pin until you have the size of your dish plus 2 cms.
3. Gently pat the flattened dough in the pie dish then spread the tuna filling in.
4. With the rolling pin flatten the rest of the pastry in a way to create a lid for the pie. Put over the filling and seal together the edges of the two pastries with your fingers.
5. Brush the top of the pie, including the sealed edges with the beaten egg and prick the top with a fork
6. Bake for 30 minutes, until the pastry is golden brown. Let cool down and serve at room temperature.

My Healthier Madrid Tuna cake


Spanish canned tuna in olive oil
You need for the pastry: 300g plain flour – 70g corn flour – 3 tbsp baking powder – 1 egg – 200ml milk (at room tempaerature) – 50ml sunflower oil – Pinch of salt.

1. In a bowl or food processor mix all the dry ingredients. Then add the egg, blend again and slowly start to add the milk and sunflower previously mixed in a cup. Blend or mix with your hands until you get an elastic dough.
2. With the dough make a ball, cover with cling film and let rest for 30 minutes.

Tuna with softened peppers is always a winner in any recipe
For the filling: 200grs canned tuna in olive oil - 1 big green pepper (finely chopped) – 1 onion (finely chopped) – 200g chopped tomatoes (can be canned as well) – 2 boiled eggs – 8 green olives (finely chopped) - 1 ½ tbsp. of fresh chopped parsley –
1. Heat 3 tbsp of olive oil from the canned tuna in a wide pan. In a low heat fry the pepper and onion for 5 minutes until translucent, add the tomatoes a cook for another 3 minutes. Stir time to time. Let cool down
2. Now in a bowl mix the vegetables with the tuna, olives and chopped boiled eggs (or slice the eggs if you like). Season and add the parsley.

You need for the tuna pie: Oven at 190ºC - 20 x 30 cm rectangular shallow oven proof dish – 1 egg beaten.

In my filling I like chunky pieces of eggs
1. Butter the pie dish with a bit of butter.
2. Remove the pastry form the fridge. Split 2/3 of the dough and flatten with a rolling pin until you have the size of your dish plus 2 cms.
3. Gently pat the flattened dough in the pie dish then spread the tuna filling in.
4. With the rolling pin flat the rest of the pastry in a way to create a lid for the pie. Put over the filling and seal together the edges of the two pastries with your fingers.
5. Brush the top of the pie, including the sealed edges with the beaten egg and prick the top with a fork in several places.
6. Bake for 30 minutes, until the pastry is golden brown. Let cool down and serve at room temperature.



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