Today’s feature is the Galicia-style pie. Did you know that these pies have been made in Galicia since the Gothic period in the 7th century? At least according to Wikipedia, that fountain of knowledge. That’s some info we can provide when serving this delicious tuna pie that Isadora has sent in to us. It won’t always be the same brother-in-law who makes a show of their all-encompassing knowledge, will it?
- 1 square pastry dough
- 4 onions
- 2 green peppers
- 1 red pepper
- 800 g of yellowfin tuna
- 1 teaspoon of fried tomato sauce
- 1 dash of extra virgin olive oil
- 1 egg yolk
- Make the filling:
- In a large frying pan add a dash of extra virgin olive oil.
- Add the onions cut into thin strips, along with the finely chopped peppers.
- Sauté until they are done and add salt and pepper.
- When it is all done add the tuna and stir it all so that the mixture thickens.
- Finally, add the fried tomato sauce and mix it all.
- Open the pastry dough and puncture with a fork so there are no bubbles.
- Cut the dough in half so there are two pieces.
- On the oven tray, place a piece of oven paper, and on this, the first of the pastry sheets.
- Spread the filling on the first sheet and cover it with the second one.
- Brush the egg yolk on the pie and bake it in the oven until it is cooked.