Tuna Terrine - Miele H6461 Recipe Book

Baking – roasting – moisture plus
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Tuna terrine

Serves 8-12
Ingredients
1 large tin of tuna (500 g)
2 large onions
4 tbsp olive oil
1 tbsp paprika
600 g puff pastry
250 g tomato purée
1 tin Piquillo-Paprika (or bottled sliced
peppers)
2 eggs, hard boiled
For glazing
1 egg
Method
Dice the onion and gently fry in a pan
with the olive oil until a pale yellow
colour. Add the paprika, take off the
heat and leave to cool.
Roll out half the puff pastry into a circle
and place in a round baking tray
(C 27 cm) such that the pastry extends
over the sides a little. Then arrange the
fried onions, the tomato purée and the
strips of pepper on the pastry together
with the flaked tuna and chopped hard
boiled egg.
Roll the remaining pastry out into a
circle and place it over the top. Seal the
edges, brush with lightly beaten egg
and place in the oven.
Savoury snacks
Recommended settings
H 6x0x
Oven function
Programme
Bakes & gratins \ Tuna terrine
Shelf level
Programme
approx.
duration
Alternative settings
H 6x0x
Oven function
Temperature
Pre-heat
Heating-up
phase
Shelf level
Programme
duration
Tips
Tuna terrine or "Empanada gallega" is a
classical Spanish dish from Galicia.
H 6x6x
H 6x9x
c
See display
approx.
approx.
49
57
H 6x6x
H 6x9x
V
O
210–230
170–190
Yes
Normal
1
35–45
45
129

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H6890H6860

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