Tuna Pie Perfection: Golden Crust & Savory Goodness!
In this video, we're bringing you a delicious recipe for homemade Tuna Pies that will make your taste buds dance with joy. Tuna pies are simple and yummy. They are made with a couple of cans of tuna, some puff pastry from the grocery store, and a few other simple ingredients you will have in your fridge and pantry. Life does not get much more simple.
These pies are a delightful twist on traditional savory pies, combining the rich flavors of tuna with a flaky, buttery crust. They make for a perfect appetizer, snack, or even a light meal.
In this easy-to-follow tutorial, we'll take you step-by-step through the process of making these scrumptious tuna pies from scratch. We'll show you how to prepare the flavorful tuna filling, season it to perfection, and encase it in a golden, crispy pastry crust. We buy the puff pastry from the grocery store, however, but if you are super energetic, you can make it from scratch. If you have the time, it is actually a fun recipe to make.
Our recipe features high-quality tuna, aromatic herbs, and a medley of onion and garlic that will add a burst of freshness and enhance the overall taste. Whether you're a seafood lover or simply looking for a new and exciting dish to try, these tuna pies are sure to impress both your family and friends.
Not only are these pies incredibly delicious, but they're also a convenient option for busy days. You can make them ahead of time and store them in the fridge or freezer, ready to be baked whenever hunger strikes. They're a fantastic choice for quick lunches, picnics, or potluck gatherings.
So, join us on this culinary adventure and learn how to create these irresistible tuna pies in the comfort of your own kitchen. Don't forget to like, comment, and subscribe to our channel for more delectable recipes and cooking inspiration. Get ready to savor the flavors of the sea in every bite!
Print the recipe:
As always, there are a few ways you can alter the recipe. First, I use tuna in water, but you can use tuna in oil if you wish. Try to use a fairly good quality tuna, as it will make all the difference in the world.
#tunarecipes#bakedfishrecipes#tunapies#cooknshare
Video Chapters:
???? 0:00 Introduction
???? 0:26 Making the tuna mixture
???? 3:32 Rolling out the pastry
???? 4:30 Making the tuna pies
???? 5:42 Making and applying the egg wash
⏲ 6:38 The baking process
???? 6:47 The outcome
???????????? 6:56 The taste test
???? 7:18 Conclusion
Ingredients:
3 cloves of garlic, chopped
1 small onion, chopped
2 tbsp of butter
1/2 cup of corn
1/2 cup of frozen peas
2 tbsp of flour
2 cans of tuna
1 cup of milk
1/2 cup of cheese
salt and pepper to taste
egg wash
240 grams of thawed puff pastry
Additional Notes for the Recipe:
Pastry Options: You can use store-bought pie crusts for convenience, or if you prefer a homemade touch, try making your own pastry dough using a simple recipe with flour, butter, salt, and cold water.
Tuna Varieties: Choose your preferred type of tuna for the filling. Canned tuna in water or oil works well, but you can also use fresh tuna if available. Adjust the seasoning accordingly based on the tuna's natural flavor.
Flavor Enhancers: Don't be afraid to experiment with additional ingredients to elevate the taste. Consider adding diced onions, minced garlic, chopped bell peppers, or even a touch of chili flakes for a hint of heat.
Cheese Lover's Twist: For an extra indulgent variation, sprinkle grated cheese, such as cheddar or mozzarella, over the tuna filling before sealing the pies. The melty cheese will add a delicious layer of gooeyness.
Egg Wash: Brushing the pastry crust with an egg wash before baking will give it a beautiful golden color and a glossy finish. To make an egg wash, whisk together an egg and a splash of milk or water until well combined.
Serving Suggestions: Serve your tuna pies hot, straight out of the oven, with a side salad or steamed vegetables. They also pair well with dipping sauces like tartar sauce, salsa, or even a zesty lemon aioli.
Remember, recipes are meant to be personalized, so feel free to adapt and adjust the ingredients and seasonings to suit your taste preferences. Enjoy the process of creating these delectable tuna pies and let your creativity shine in the kitchen!
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
Professional Baker Teaches You How To Make PUFF PASTRY!
Based on the classic French method of making puff pastry, but is assembled inverted, or “inside out”. Where a traditional puff pastry is made by wrapping a block of butter (beurrage) with a flour/water dough (détrempe) and then folded, this recipe does the reverse and folds the dough with the butter. It is no more challenging a method than the traditional way, but it does result in a remarkably flaky and tender puff pastry that rises evenly and rolls out easily.
Puff pastry does take time to make, as it must rest in between folds, but it is well worth the effort. This recipe makes enough for an assortment of baked items. If just preparing one of these, any excess dough can be frozen for later use. Simply thaw in the fridge before rolling and using.
Makes about 1.4 kg of dough (about 3 lbs)
Puff Pastry Ingredients:
Détrempe
4 cup (600 g) all-purpose flour
1 cup (250 ml) cool water
1/2 cup + 1 Tbsp (130 g) unsalted butter, at room temperature
1 Tbsp (12 g) sugar
2 tsp (10 g) salt
1 Tbsp (15 ml) lemon juice or white vinegar
Beurrage
3 cup (675 g) unsalted butter, at room temperature
1 cup (150 g) all-purpose flour
Puff Pastry Assembly
1. For the détrempe step, fit a stand mixer with the dough hook attachment and blend all of the ingredients together on low speed and then , once blended, increase the speed one level and mix for 4 minutes. Shape the dough into an 8-inch square, wrap and chill for at least 30 minutes, up to 2 hours.
2. For the beurrage, beat the butter with the flour in the stand mixer with the paddle until smooth. Line an 8-inch square pan with plastic and scrape the butter into the pan, spreading to level (as it will be soft). Chill this until it is the same consistency as the détrempe – this could take 30 to 90 minutes. If the beurrage sets firmly or you are making it well ahead, let it soften to just cooler than room temperature.
3. For the lamination stage, remove the beurrage from the pan onto a well-floured work surface. Dust a heavy rolling pin with flour and roll the beurrage into a rectangle about 16-x-9–inches. Lift the beurrage occasionally to ensure it isn’t sticking to the work surface (after the first roll, it does not stick at all). Place the détrempe in the centre of the beurrage and fold the beurrage over to completely envelope the détrempe. Roll the dough out to a rectangle 20-x-10-inches, flouring the dough and work surface as needed. Fold into thirds, but be sure to dust off any excess flour with a pastry brush before folding. Rotate the dough 90 degrees and repeat rolling the dough to a 20-x-10-inch rectangle, brushing off and folding into thirds. Wrap the dough, label it with a #1 (for first fold) and chill for a minimum of 2 hours up to a day.
4. For the second fold, roll the dough again into a 20-x-10-inch rectangle, brush off excess flour and fold into thirds. Rotate the dough 90 degrees, repeat the rolling and folding and then wrap and label the dough with a #2 and chill for a minimum of 2 hours and up to a day.
5. For the final fold, roll and fold the dough the dough into thirds for the final time (just once this time). The dough is now complete, but must be wrapped and chilled for a minimum of 2 hours before using.
6. The puff pastry dough can keep refrigerated for up to 4 days, or can be portioned and frozen for up to 3 months. Thaw in the fridge before using.
7. Makes about 1.4 kg of dough (about 3 lbs).
Learn to make French puff pastry dough with Anna.
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