BRAZILIAN TUNA POT PIE, EMPANADA DE TUNA BRASILERA

Brazilian Tuna Pot Pie, Empanada de Tuna Brasilera image

This recipe was given to me by a dear friend Xumeila, She has since returned & lives in Rio de Janeiro, after studying in Miami for 3 years. She is an excellant cook. She brought this dish to a party at FIU, University when she was living in Miami some years back. I was working in the Internationl department with the...

Provided by Juliann Esquivel

Time 1h50m

Number Of Ingredients 22

Ingredients

4 c all purpose flour
1 Tbsp butter
1 c shortening, such as crisco, can be butter flavored
2 large whole fresh eggs and 1 one egg yolk
2 tsp salt
1 c cold milk
1/2 c cold water
1 1/4 tsp baking powder
~~~tuna filling~~~
4 medium red potatoes peeled and diced small, boiled
1 pkg 10 ounces baby carrots diced and boiled
1 c frozen green peas or frsh green peas, do not use canned peas
1 c whole milk or 2 %
1/4 c light cream or half and half
1 large sweet onion diced
3 clove fresh garlic smashed or put through a garlic press
2 Tbsp diced fresh parsley
3 Tbsp olive oil
3 Tbsp mayonaise
4 Tbsp corn starch
1/2 tsp salt, garlic powder and black pepper
2 large 12 ounce cans, water packed or oil packed tuna drained.

Steps:

1. First cook potatoes, and carrots together in water until they are soft. While potatoes are cooking make the dough.
2. In a large mixing bowl add the flour, make a well in the center of the flour, place butter, shortening, two whole eggs, salt, baking powder and cup of cold milk. Using one hand begin squeezing these ingredients through your fingers mixing this way, Do not knead, just keep squeezing everything together and all the while keep adding the remaining 1/2 cup cold water little by little as necessary until all is well incorportated in a dough. Pat dough together. Dough should be soft let dough rest 30 minutes while preparing the filling.
3. Heat the olive oil and saute the onion, garlic, and parsley. When the onion is limp add 3/4 cup of the milk mix well with a large spoon. Next add your 1/4 cup of cold milk and 1/4 cup of cream in a large measuring cup and add the four tablespoons of corn starch mix very well with a fork. Add to the sauteed onion and milk mixture over a medium flame or heat. mix until thick and creamy. Add the mayonaise, salt, pepper, and garlic powder continue to stir. Lower the heat and cook for about 3 minutes stirring so as to not let the mixture stick or burn. After three minutes remove from heat set aside.
4. strain your potatoes and carrots in a colander, removing as much water as possible. Open two cans of Tuna fish, makes no difference if in water or oil but do drain all of the water or oil out of the can. Set drained tuna aside. Next mix potatoes and carrots into the creamed milk and onions. Mix well so as to make sure all of the ingredients are well incorporated. Then add the two cans of tuna and mix gently into the creamed mixture of milk, onions, potatoes and carrots. Taste to see if you have enough salt and pepper. Set aside.
5. Preheat Oven to 350 degrees, Take a 30 X 20 baking pan similar to a lasagna pan oil it and dust with flour. Now take your dough and divide into two balls, flour your surface a little and with a rolling pin roll out you first ball of dough into an oblong shape large enough to fit the pan. Lay dough into the pan cutting any overlapping sides with a knife and the press your dough into the sides and bottom of the pan as if you were lining for a pie. Now roll take the other ball of dough add the spare pieces that you cut off from the overlapping sides and roll out to make the cover of the pot pie. Next pour your filling into the pastry lined pan and cover with the other half that you just rolled out. Cut the edges and pinch all around for the crust. Make a few slits in the top of the pie to let the steam out. With the remaining egg yolk brush the top of the pot pie and bake for 45 to 50 minutes. Until golden on top. Remove and let rest for 10 minutes before cutting. Serve with a crisp salad. Enjoy.