Tuna and chouriço pie

Method6 steps · about 1 hr 15 min

1. 1

   Step 1: Drain and shred the tuna with a fork; set aside.

   Uses 350 grams (12 1/3 ounces) canned tuna

2. 2

   Step 2: In a saucepan, add the olive oil, chopped onion (1 medium), chopped garlic (2 cloves), chouriço cut in small pieces and cook over low heat for about 4 to 5 minutes, stirring occasionally. Add the tuna and cook over low heat for more 4 to 5 minutes, stirring occasionally.

   Uses 50 ml (1/4 cup) olive oil · 1 medium onion · 2 cloves of garlic · 50 grams (1 3/4 ounces) Portuguese chouriço · 350 g canned tuna drained and flaked

3. 3

   Step 3: Combine together the béchamel sauce, the cream (200 ml), pepper (to taste) and the chopped coriander (to taste).

   Uses 200 ml whipping cream · 200 ml (about 1 cup) béchamel sauce · Coriander (to taste) · Pepper (to taste)

4. 4

   Step 4: Preheat the oven to 180ºC (350ºF).

5. 5

   Step 5: Grease a pie pan (24 centimeters (9 1/2 inches)) with butter, line with the pastry and prick the bottom with a fork. Pour the tuna and chouriço mixture over the pastry, drizzle with the béchamel mixture and sprinkle with grated cheese. Bake until golden brown, about 35 to 40 minutes.

   Bake pie · 40 minUses butter for greasing pie pan · 200 grams (7 ounces) puff pastry · 125 grams (4 1/2 ounces) grated cheese · drained tuna sauteed with 50 g chouriço, onion, garlic and olive oil · 200 ml cream mixed with 200 ml bechamel, coriander and pepper

6. 6

   Step 6: Turn off the oven and serve.

   Uses filled puff-pastry pie topped with 125 g grated cheese and baked 35–40 minutes