Description
Simple in execution, delicious and hearty pie. Canned tuna is tender and the vegetable filling with a crispy corn create the perfect combination with tender potato dough and vegetables under the egg-cheese filling. Treat yourself and your loved ones, I'm sure they will appreciate your efforts!
Ingredients
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Potatoes
450 g
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Butter
25 g
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Flour
6 Tbsp
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Leeks
1 piece
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Garlic
1 tooth
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Tomato
1 piece
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Tuna
175 g
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Corn
50 g
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Milk
150 ml
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Chicken egg
3 piece
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Dill
1 coup
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Cheese
50 g
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Sunflower oil
1 Tbsp
Cooking
The products required.
Peel the potatoes, cut into pieces and boil for 10 minutes.
Ready potatoes cool, mash, add butter and flour, knead the plastic dough.
The dough spread on the form with a diameter of 20 cm, prick with a fork and leave in for 20 minutes in oven preheated to 200 degrees.
While dough is baked, slice the leek into rings, from tomatoes to remove the pulp and cut it into pieces, to grind the garlic in a mortar or finely chop. Fry in a pan with a tablespoon of vegetable oil for 5 minutes.
Remove dough, put it on roasted leeks with tomatoes and garlic.
Add canned tuna (liquid removed) and canned corn (without liquid).
In a bowl, mix milk, egg and finely chopped dill, and stir everything well and pour the mixture on the body. Sprinkle with grated cheese. Put in the oven for 20 minutes until the filling is set. Ready pie to throw at the lemon juice, serve as a separate dish or with a salad.
Bon appetit!
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