Tasty Tuna Pie Hot Or Cold Recipes

EASY WEEKNIGHT TUNA POT PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt the butter in a saucepan over medium heat. Add onions and cook until soft and translucent. Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes. Stir in the cream of mushroom soup. Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.
• Unroll and separate the crescent rolls. Lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly. Bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes. Let the pie sit for 5 to 10 minutes before cutting and serving.

TATER CRUST TUNA PIE

Steps:

• In a small bowl, combine flour and potato flakes; cut in butter until crumbly. Add water, 1 tablespoon at a time, until dough is moist enough to hold together. Press pastry over bottom and up sides of an ungreased 9-in. pie plate. Flute edge. Set aside 1/2 cup onions for topping. Sprinkle remaining onions into pastry shell. , In a large bowl, combine the egg, soup, 1/2 cup cheese, potato flakes, tuna and olives. Spoon into pastry crust. , Bake at 350° for 25 minutes or until crust is golden. Sprinkle with remaining cheese and reserved onions; bake 5-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

TASTY TUNA PIE (HOT OR COLD)

Steps:

• Roll your pastry sheet on the baking tray.
• Drain the tuna out of tin and spread in small paces equally all over your sheet.
• Put the next lay of thin cut onion rings.
• Peel the apples and grate them spreading equally all over your pie. Season with salt and pepper.
• Chop lemon thyme and sprinkle over the pie. (Leave some chopped thyme for decoration)
• Pour double cream equally over the pie and bake in preheated to 200C oven for 35 min.
• Once finished decorate with fresh chopped lemon thyme.

TATER CRUST TUNA PIE

Steps:

• In a small bowl, combine flour and potato flakes; cut in the butter until crumbly. Add water, 1 tablespoon at a time until dough is moist enough to hold together.
• Press pastry over bottom and up sides of an ungreased 9in. pie plate. Flute edge.
• Set aside 1/2 cup onions.
• Sprinkle remaining onions into pasrty shell.
• In a large bowl, combine all filling ingredients, reserving 1/2 cup of cheese; set cheese aside.
• Spoon tuna filling into into pastry crust.
• Bake at 350 for 25-30 mins or until crust is golden.
• Sprinkle with reserved cheese and onions; bake 5-10 more minutes or until cheese is melted.
• Let stand 5 minutes before serving.

TUNA EMPANADA PIE

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.