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.
Ghana ???????? Rich Meat pie the flakiest crust ever! chicken meat pie recipe
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INGREDIENTS: pie crust;
* 8 cups / 1240 grams all purpose flour
* 1 tsp baking powder (optional)
* 2 cups / 300 grams ghee
* 1 tbsp fine sea or kosher salt
* 1/2 tsp crushed black pepper
* 1/4 tsp granulated garlic
* 1/2 tsp granulated onion
* 1/2 cup / 120 ml evaporated milk
* 1/2 cup / 120 ml water (give or take) may need a few extra sprinkles of equal parts water and evaporated milk
INGREDIENTS: filling;
* 1 large onion chopped
* 2 large carrots chopped
* 1/2 cup celery chopped
* 1 Fresno chili minced
* 4 skinless boneless chicken thighs chopped
* 1 tsp dry thyme
* 1/2 tbsp garlic paste
* 1 tbsp fresh herb and spice blend (optional)
* 1/2 tsp smoked paprika
* 1 tsp all purpose seasoning (substitute with chicken bouillon)
* 1 tsp curry powder
* 1 tsp salt
* 1/2 tsp crushed black pepper
* 1 tbsp all purpose flour
* 2 tbsp olive oil
* 1 cup green peas
* 2-3 extra tbsp olive oil
INGREDIENTS: Glaze;
* 1 egg
* 2 tbsp evaporated milk
*** This meat pie recipe yields 20 small pies***
Useful tools
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Presto 06300 Dehydro Electric Food Dehydrator -
Vitamix 5300 Blender, Professional-Grade, 64 oz -
Shun Classic 8” Chef’s Knife Handcrafted in Japan
Shun Classic Knife Block Set (5-Piece)
Coconut Meat Remover -
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Disclosures: All opinions are my own. Sponsors are acknowledged. Some links in the description are affiliate links that if you click on one of the product links, I’ll receive a commission at no additional cost to you. As an Amazon Associate I earn a small commission from qualifying purchases.
CRISPY & FLAKY Phyllo Goulash - Baklava but make it SAVORY
Today we're making Goulash, the Savoury version of Baklawa. It's essentially a meat or vegetarian filling sandwiched between two layers of Phyllo pastry. The top and the bottom are made up of 8+ individual layers of Phyllo with butter between them. I'll show you how to make this using both Phyllo (Filo) or Puff Pastry.
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00:00 Intro + What is Goulash
01:13 Making Clarified Butter
02:44 Cooking the beef filling
03:54 Assembling the Goulash
06:53 Cooking the Goulash
07:38 Making Puff Pastry Goulash
09:09 Presentation and taste test
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Ingredients for Phyllo version:
1kg (2 lbs) Beef Mince
500g (1lb) Pack of Phyllo (Filo) pastry
250g (1/2 lb) Butter
150ml (2/3c) whole milk
2 Medium Brown (Spanish) onions
3 Garlic cloves
2 Tbsp Olive Oil
2 Tsp Salt
1 Large Egg or 2 Small Eggs
1/2 Tsp Pepper
1/2 Tsp Bharat (Optional)
Spinach Filling
Directions for Beef Filling:
1. Dice the onions into small cubes and mince your garlic
2. Add Olive oil to a pan on medium-high heat and add the onions, Saute for 2-3 minutes
3. Once the onions have softened add the garlic and saute for 5 minutes until onions are opaque, add any other vegetables you want now
4. Add the Salt, Pepper & any other seasonings you would like to the onions, stir, then push to one side of the pan
5. Add the Minced beef to the pan and press in firmly, allow it to brown for 5 minutes
6. Break the meat into sections and flip, allow it to fry for 4-5 minutes before breaking it up into small pieces with your spatula
7. Mix the onions into the meat and cook until a deep brown colour, remove and set aside
How to clarify butter:
1. Place your butter in a pot to melt on high heat until completely liquefied
2. Allow it to come to a boil and it will foam up
3. Your clarified butter is done cooking when you can see the golden melted butter in the pot, pour out into a jug to cool
Note: Make sure not to pour out any of the cooked milk solids into the jug.
How to assemble the Phyllo:
1. Prepare a 9 X 12 inch (22 X 30 cm) deep baking dish by brushing the base and walls with clarified butter
2. Lay a phyllo sheet in the dish allowing any excess to run up the walls of the dish
3. Using a pastry brush, coat the sheet from corner to corner with a thin layer of clarified butter. (You must coat all the surface including any excess pastry)
4. Place another Phyllo sheet on top, and press out any air bubbles. Allow it to adhere to the sheet below it. Coat it in butter once more and repeat this process until you have a minimum of 8 layers of phyllo
5. Using a sharp knife, trim off any excess phyllo that is running up the walls of the dish
6. Brush your topmost layer of phyllo with butter, then pour on your meat filling. Spread it out into one even layer from edge to edge
7. Place a sheet of Phyllo on top of the filling and then repeat the layering/laminating process with a minimum of 8 layers of Phyllo
8. When adding your last layer of Phyllo, trim any excess off the walls before placing it, then brush the top surface with butter
9. Using a sharp knife slice your pastry into equal sized portions, use a ruler to get accurate edges
10. Whisk together your milk and egg into an egg wash and then pour it evenly over the Goulash
11. Bake in a 180c or 350f oven for 40 minutes, rotating at the halfway point. Remove when it is Golden Brown all over and bubbling
12. Allow to cool for a minimum of half an hour before serving (it will be really buttery, that will be reabsorbed when cooled)
How to assemble the Puff Pastry Version:
When making the puff pastry version, you only need to do about half to two thirds of the filling amount. You will also need 2-3 300g (10.5 oz) pre-rolled puff pastry sheets.
1. Prepare a 9 X 12 inch (22 X 30 cm) deep baking dish by brushing the base and walls with clarified butter
2. Add a layer of pre-rolled puff pastry to the bottom of the dish and trim off any excess
3. Add half of your filling on top of the pastry in an even manner
4. Lay another layer of puff pastry on top
5. Add the remaining fill on top of this layer of puff pastry
6. Add the last layer of pastry then slice into portions
7. Make an eggwash like above and then pour onto the dish
8. Bake for 40-50 minutes until the top layer puffs up well
9. Allow to cool for 30 minutes before eating.
Note: The bottom two layers will not puff up, due to the weight of the layers above them and the eggwash holding everything in place. If you want them to crisp up, then I suggest rolling out a single layer of Puff Pastry into 2 thin layers then using them for the bottom and middle.