Layered Tuna Pie with Leeks and Pickles
Baking and Desserts • European
Description
The pickles should be exclusively salty, not pickled, but their quantity can vary to taste. Of course, be careful when salting the filling, considering the saltiness of the pickles and cheese.
Ingredients
- Canned tuna in its own juice 10 oz
- Puff Pastry 20 oz
- Leek 1 stalk
- Chocolate eggs 4 pieces
- Onion 1 head
- Garlic 2 cloves
- Butter 0 oz
- Olive Oil 0 fl oz
- Salty barrel pickles 3 pieces
- Suluguni Cheese 5 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Thaw the pastry (2 sheets) in advance. Preheat the oven to 355°F.
Step 2
Heat a deep skillet, pour in the olive oil and add the butter, mixing them together. Add finely chopped onion and garlic to the oil and sauté over medium heat for about 5 minutes.
Step 3
Add the leek, sliced into 5 mm rings. Sauté until the mixture becomes tender and translucent.
Step 4
Add the tuna and sauté for another 5 minutes. Remove from heat and let it cool slightly.
Step 5
Beat 3 eggs with a fork, pour them into the mixture, and stir. Add the sliced salty pickles, season the mixture with salt and pepper to taste. Add the grated cheese.
Step 6
Grease a baking dish with butter. Roll out the pastry sheets to fit the baking dish. Place one sheet at the bottom of the dish, forming the sides. Prick the pastry in several places with a fork.
Step 7
Beat another egg with a fork and brush it over the pastry using half of it. Add the filling, spreading it evenly over the surface. Cover with the second sheet, pinching the edges. Brush the surface of the pie with the remaining egg and prick the pastry in several places with a fork.
Step 8
Bake the pie in the oven for about 20 minutes, until the surface is nicely browned.
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