jueves, 22 de septiembre de 2011

Tuna Pastry

Versión española

Version française


- Flour (at a guess)
- 150 gr. butter
- 2 eggs
- 125 ml. milk
- 1 teaspoon sugar
- ¾ tablespoon salt

- 6 tuna cans (80 gr. each one)
- 3 hard-boiled eggs
- 1 fried tomato brick
- 1 sweet pepper tin (80 gr.)
- ¼ onion
- 1 green pepper
- 25 black olives

- 1 yolk + a dash of milk (for browning)

Method: (pastry) take a glass (250 ml. of capacity) and fill it three times with flour. Pour it into a bowl. Add the sugar and the salt and mix them. Add the butter (room temperature) in the middle of the flour pile. Put the flour over the butter and mash it with the fingers, repeat it until the flour and the butter are just one. Add the eggs and the milk, mix and knead. Add flour little by little till the pastry stop sticking to the fingers, but trying to not add too much flour, cause the pastry could be very staled. The texture and the aspect would be like that:

To make the filling, take the oil off from the tuna. Cut the eggs, the both peppers, the onion and the olives in little pieces. Add enough tomato and mix all the ingredients.
Divide the pastry in two halves (one half a little bigger than the other one). Stretch the bigger one and place it into a greased oven tray. Prick the pastry with a fork. Spread the filling all over the pastry. Stretch the other pastry half and place it over the filling. Close the edges pinching those inwards. Make three little holes on the top of the pastry. Beat the yolk and add a dash of milk, mix them. Paint the top of the pastry with it. Bake the pastry in preheated oven at 180º for 35 minutes.

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