TUNA EMPANADA PIE

Tuna Empanada Pie image

Provided by English_Rose

Time 1h55m

Yield 6-8 serving(s)

Number Of Ingredients 11

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1 lb shortcrust pastry
2 tablespoons olive oil
2 lbs onions, sliced
2 garlic cloves, crushed
2 tablespoons sun-dried tomato paste
14 ounces tuna in vegetable oil, drained
3 tablespoons creme fraiche
2 ounces sharp cheddar cheese, finely grated
salt & freshly ground black pepper
20 basil leaves
1 egg, beaten

Steps:

Preheat the oven to 400°F
On a floured surface, roll out half the pastry into a rectangle approximately 12in x 8in. Place on a baking sheet and chill in the refrigerator for 10 minutes.
Prick the pastry rectangle all over with a fork and bake for about 15 minutes until golden brown. Allow to cool.
Heat the olive oil in a heavy-based frying pan. Add the onion and gently fry for 20 minutes until softened.
Increase the heat, add the garlic, and fry quickly until the onions turn golden brown. Spoon into a large bowl and allow to cool.
In a large bowl, mix together the sun-dried tomato paste, flaked tuna, creme fraiche and grated Cheddar and season well with salt and freshly ground pepper.
Pile the tuna mixture onto the cooled pastry base and spread evenly, top with cooked onions and basil leaves, leaving 1/2in clear round the edge. Brush the edge with beaten egg.
Roll the remaining pastry into a rectangle large enough to cover the tuna mixture and base. Place the pastry over the tuna filling, pressing the edges to seal it well and cut off any raggedy edges. Brush the tuna pie all over with beaten egg.
Bake for approximately 35-40 minutes until crisp and golden brown. Serve hot, cold or warm with a crisp green salad.

Nutrition Facts : Calories 673.6, Fat 40.2, SaturatedFat 11.5, Cholesterol 67.3, Sodium 720.3, Carbohydrate 49.4, Fiber 5.3, Sugar 7.4, Protein 29