Tuna Empanada Pie

⏱ 115 mins 🍽 6-8 serving(s) 🏷 Savory Pies

This Spanish-inspired savoury pie features a golden shortcrust pastry base filled with a rich mixture of tuna, gently fried onions, garlic, sun-dried tomato paste, crème fraîche, and cheddar cheese. Topped with fresh basil and a second layer of pastry, it bakes until crisp. Ideal for sharing, it can be enjoyed warm, hot, or cold alongside a simple green salad. The recipe yields 6 to 8 portions.

Tuna Empanada Pie

Ingredients

  • 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

Method

  1. Set your oven to heat to 400°F.
  2. Lightly flour your work surface and roll half of the pastry into a rectangle roughly 12in by 8in. Transfer this to a baking sheet and place it in the refrigerator for 10 minutes.
  3. Use a fork to prick the chilled pastry all over. Bake it for about 15 minutes until it turns a golden brown colour, then set it aside to cool.
  4. Warm the olive oil in a heavy frying pan. Add the sliced onions and cook them gently for 20 minutes until they have softened.
  5. Turn up the heat, add the crushed garlic, and fry briefly until the onions become golden brown. Transfer this mixture to a large bowl and let it cool.
  6. In another large bowl, combine the sun-dried tomato paste, flaked tuna, crème fraîche, and finely grated cheddar cheese. Season the mixture generously with salt and freshly ground black pepper.
  7. Spread the tuna mixture evenly over the cooled pastry base. Top it with the cooked onions and arrange the basil leaves on top, keeping a 1/2in border clear around the edge. Brush this exposed edge with the beaten egg.
  8. Roll the remaining pastry into a rectangle large enough to cover the filling and base. Lay this pastry over the top, pressing the edges firmly to seal. Trim any uneven edges. Brush the entire surface of the pie with the beaten egg.
  9. Bake the pie for approximately 35-40 minutes until it is crisp and golden brown. Serve it hot, cold, or warm with a crisp green salad.

Nutrition (per serving)

Sodium720300 mg

Recipe details

CategorySavory Pies
AuthorEnglish_Rose