Saturday, 24 May 2008

Tuna Pie II

Filling:
4 medium sized eggs
1 medium red pepper
1 medium green pepper
1 onion
4 ripe tomatoes
180 grams of tuna
   (drained weight 3 cans)
3-4 tablespoons of olive oil
Salt and brown sugar.
Crust:
3 cups+ Flour
1 cup olive oil (portion thereof
   shall be the excess of filling
   sauce)
1 cup of beer
1 teaspoon salt
1 egg for brushing

1 cup shredded cheese (optional)


  • I like to make the filling and crust the day before.  Refrigerate and then put together and bake the next day.
  • Hard boil the eggs - from beginning of bubble 10 minutes.  Cover in cold water and set aside.
  • Peel and cut all the vegetables very small, including tomatoes. 
  • In a deep nonstick griddle or skillet add about 3-4 tablespoons of olive oil. 
  • Fry the onion first, with a pinch of salt. Within five minutes, or when the onion is transparent, add the chopped peppers with another pinch of salt. 
  • Stir with a wooden spoon and let everything fry about 15 minutes. 
  • You may need to add another tablespoon of olive oil, then add the chopped tomato with one or two teaspoons of brown sugar to stabilize the acidity of the tomato. 
  • Stir and let fry about 15-20 minutes, or until the water from the tomato has virtually disappeared.
  • Taste and add pepper & salt as needed.
  • Move the entire contents of the skillet to a fine mesh strainer to drain the oil. This oil is used in the crust, so put the colander over a bowl and leave it dripping a few minutes.  Press from time to time with the back of a spoon to remove most of the oil it contains.  
  • Add drained oil to a measuring cup and top to 1 cup of oil with additional olive oil. 
  • Pour into a large bowl and add 1 cup of beer, a tablespoon of salt and stir.
  • Start adding flour to the mixture a little at a time, mixing with fork so that there are no lumps.
  • When enough flour has been added to make mixing with a fork difficult, place mass on counter and add more flour and knead about 10 minutes 
  • Wrap ball in plastic wrap and paper and put in the refrigerator at least 30 minutes or (see above) overnight.
  • Having completely drained the filling mixture and cooled it, now place in a bowl.
  • Peel the eggs and chop small. 
  • Now add the drained tuna.
  • Mix well, place in container and put in fridge if cooking the next day.
  • Once the crust material is quite cold, separate it into two equal parts. 
  • Put a sheet of parchment paper the size of your 9 x 13 rimmed cookie sheet on your counter.
  • Roll out half the dough approximately the size of your pan.
  • Transfer to baking sheet.
  • Make cuts with a knife to have dough as straight as possible
  • Light the oven temperature to 200 celsius/400 fahrenheit.
  • Beat a fresh egg
  • Put the filling on the base and extend uniformly across the pan, leaving a centimeter per side unfilled. Cover this centimeter with with beaten egg. 
  • Spread shredded cheese across the filling (optional).
  • Roll out second portion of the dough and place on the filling.
  • Press all the edges of the dough so that they're glued.
  • Then sealed with a little pressure and a fork all edges of the pie. 
  • Finally prick with a fork across the top to facilitate the escape of steam.
  • Use the rest of the beaten egg to cover the top.
  • Bake 20 - 30 minutes, or until browned.