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Today we prepare a tuna pie with ingredients that we have at home and that do not need to be cooked before putting them on the dough. We will use canned tuna, canned peas and tomatoes.
In the photo you see different cuts. we will do it with him utensil which is seen in one of the photos.
Serve it with a simple salad and you will have a incoming great.
Tuna, peas and cherry tomato empanada
Perfect as an aperitif or even as a snack.
- ascen jimenez
- Kitchen: Modern
- Recipe type: snacks
- Rations: 4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 1 sheet of shortcrust pastry
- 3 tablespoons of breadcrumbs
- 1 can of canned tuna
- 6 cherry tomatoes
- 5 tablespoons peas (fried or canned)
- 2 tablespoons olive oil
- Sal Island
- A little beaten egg or milk to paint the surface
- Aromatic herbs (one tablespoon)
Preparation
We extend the sheet of shortcrust pastry.
On half of this sheet we distribute the grated bread.
Put the drained tuna on the breadcrumbs. Cut the cherry tomatoes into quarters and add them too.
We distribute the peas in this same half.
Add a little salt and a drizzle of olive oil.
If you have the roller that you see in the photo, we can make those cuts in half of the dough that we have free.
We close the empanada and seal the edges, with our fingers or with a fork.
Paint the surface with beaten egg or milk.
We distribute the aromatic herbs on the surface.
Bake at 200º for 20 minutes or until you see that the surface is golden.
More information - Colorful salad