Tuna Pie (From Spain - Empanada Gallega) - Miele H 5081 BP User Instructions

Tuna pie
(from Spain - Empanada
gallega)
Serves 8–12
600 g frozen puff pastry (approx. 8
sheets)
2 large onions
1 tsp paprika
1 x 500 g tin of tuna
2 hard boiled eggs
1 jar of pickled peppers
250 g tomato purée
4 tbsp olive oil
1 egg for glazing
Method:
1. Dice the onions and fry them lightly
in some olive oil in pan until slightly
golden. Add the peppers, remove from
the heat and leave to cool.
2. Roll out half of the puff pastry into a
Miele pizza/flan dish and press the
edges together. Break the tuna fish up
with a fork and finely chop the eggs.
Mix with the onions, tomato purée and
sliced peppers, and spread the mixture
over the pastry base.
3. Arrange the rest of the puff pastry on
top and press the edges together.
Brush the pie with lightly beaten egg
and place in the oven.
Use one of the following functions:
Automatic / Bakes/gratin / Pasta bake
Cooking duration: approx. 59 minutes
or:
Conventional heat
Temperature: 220 °C
Shelf level: 1
Cooking duration: 30–40 minutes +
pre-heating
Bakes/gratin
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