Tuna Pie with homemade dough (recipe for kitchen robot)
A rich tuna pie! We love pie with canned fish. A lifelong recipe, great for work in the kitchen and extremely effective. In addition, if you also make the pie with homemade dough, you give it added value.
Irene participates in our recipe contest with a tuna pie with homemade dough to suck your fingers. In her case, she prepares this recipe with the kitchen robot, but she tells us that it can also be done without it.
- For the dough:
- Water - 50 g
- White wine - 50 g
- Virgin olive oil - 50 g
- Lard or butter - 90 g
- Egg - 1 For the dough and another to decorate
- Fresh baker’s yeast - 30 (or a sachet of dry baker’s yeast)
- Flour - 450 g
- Salt - a teaspoon
- For the filling
- Onion - 300 g
- Red pepper - 150 g
- Green pepper - 150 g
- Crushed tomato - 100 g
- Olive oil - 50 g
- Sugar - one teaspoon
- Salt - a teaspoon
- Tuna in olive oil - 200 g
- Hard-boiled egg - 2
- Stoned olives
Make the dough first:
- Pour the water, oil, wine and butter into the glass. Program 1 minute, 37º, speed 2.
- Add the egg and fresh yeast*. Mix 5 seconds, speed 4. *If you use dehydrated yeast from an envelope, it must be added together with the flour.
- Add the flour and salt. Program 15 seconds, speed 6 and program 2 minutes, glass closed.
- Let the dough rest inside the glass with the cup placed for about 30 minutes, until it doubles its volume, but it can be longer.
To prepare the filling:
- Put in the glass, the onion, the red and green peppers, the tomato, the oil, the sugar and the salt. Chop programming 4 seconds at speed 5.
- With the spatula, take the remains to the blades and program 20 minutes, varoma temperature, speed 1 1/2.
Preheat the oven to 200º with heat up and down. Meanwhile make the pie:
- With the help of a rolling pin, spread half the dough between two plastic wraps and place it on the baking tray lined with parchment paper.
- Spread the filling over the entire surface and place the hard-boiled eggs in pieces on top and, if you want, the olives.
- Extend the other half with the rolling pin and cover the filling.
- Cut and seal the edges pressing with the tines of a fork.
- With the leftover dough, decorate the surface.
- Prick the dough with a fork to release steam and brush with a beaten egg.
- Put in the oven and in about 30 minutes our pie is ready.
A homemade delicatessen, thank you Irene!
If you like this recipe, you can make it at home with the yellowfin tuna available in our online store.Buy