Tuna and Potato Pie: Super Practical Recipe.

A tuna and potato pie It's ideal for that quick lunch or dinner, so you don't waste time in the kitchen, but still enjoy the flavor of a homemade recipe.

Likewise, it is an option to include tuna in your routine and prevent it from ending up spoiling in the cupboard, all in just a few minutes.

So, don't waste any more time and come and check out everything you need to separate and how to start making your own, including some practical tips so you don't make mistakes.

Tuna and Potato Pie Ingredients.

To begin, you will separate the dough ingredients, which include a pinch of salt, 400g of flour, 140ml of ice water and 100ml of olive oil. If you prefer, you can use butter, melting it.

The pie cream is prepared with 2 eggs, salt and pepper to taste, 1 box of cream, half an onion and 2 cloves of garlic.

Finally, the pie filling is made with 2 cans of tuna (remove excess oil), parmesan cheese, pepper and salt to taste, olives, parsley and 3 chopped unpeeled potatoes.

How to prepare this delicious pie.

Preparing the pie starts with the dough: mix all the ingredients little by little, until well combined and homogeneous. Then, wrap it in plastic wrap and set aside, letting it rest for, on average, 30 minutes.

Meanwhile, mix the filling ingredients (reserve the parmesan) in a bowl and place all the cream ingredients in the blender, blending well.

Okay, now it's time to assemble. However, remember to preheat the oven, always keeping it at 180º, for around ten minutes. This will make your life a lot easier, even for cakes and other pies.

Assembling the Tuna and Potato Pie Recipe.

Then, place the dough in a baking dish, lining the bottom and sides (prefer to grease it with butter or parchment paper). Make holes with a fork and place in the oven for fifteen minutes.

When you take the dough out of the oven, add the filling and put the cream on top. The ideal is to give it a few taps, so that the cream enters some parts of the filling.

At the end, put the parmesan cheese on top and bake for 30 minutes or until golden.

Practical Tips for Preparing This and Any Recipe.

It is worth noting that it is essential to drain the tuna, avoiding it with too much oil, which will compromise the mass of your tuna. In fact, if you want, you can add or swap the tuna for sardines.

The potato here will have a slightly crunchy and cooked appearance, so it is important to chop it into small pieces, preventing them from becoming too hard, or pre-cook the pieces for ten minutes.

Finally, always add the water little by little, until it reaches the point of the dough and prevents it from becoming too soft, which can be a problem. This recipe can be consumed within seven days if kept in the refrigerator. So, go to our “Recipes” category and check out other incredible recipes!