Easy Tuna and Green Onion Pie

This recipe was automatically translated from Romanian. View original here
Easy Tuna and Green Onion Pie

This pie can be prepared with various fillings, in the original version it is with green onions and boiled eggs, but you can put meat, cheese, spinach, cabbage, etc.

I like the dough the most, it's made quickly, it doesn't have to be spread with a rolling pin, just pour it into the tray and the pie comes out tender, soft and very tasty.

Ingredients

Buttermilk/Youghurt/Kefir
400 g
or sour cream
Butter
160 g
Egg
2 pieces
Sugar
1 tbsp
Salt
0.5 tsp
White flour
280 g
Baking powder
2 tsp
Green onions
3 pieces
Canned tuna
150 g
or 3 boiled eggs, or other fillings that you like
Sunflower oil
2 tbsp
Salt and pepper
1 tsp
to taste

Step by step

1

First we prepare the filling - in my version green onion with tuna:

- Chop the onion and cook for 3-4 minutes in a pan with a little oil;

2

- add the drained water / oil tuna and season with salt and pepper.

3

Then the dough is made:

- melt the butter, pour it into a deeper bowl, also put salt and sugar there;

4

- add the yogurt

5

-eggs - mix well with a whisk or mixer;

6

- and lastly add flour and baking powder - mix well;

7

A dough comes out like thicker cream.

8

Spread a baking tray with baking paper - mine is 28 cm in diameter, because it is made of silicone, I did not put baking paper.

Pour half of the dough into the pan and level it with a spoon.

9

Put the filling, spread it evenly over the dough.

10

Pour the rest of the dough over the filling, leveling carefully and evenly.

Place the tray in the preheated oven at 180 degrees for 35-40 minutes.

11

I was a little scared here, the dough cracked a bit, in addition, the camera didn't give me the real picture - just what you see here.

But after the pie had cooled well, the cracks were no longer relevant, it held well and cut perfectly.

12

So, after it cools down, cut it into portions and enjoy it.

Good appetite!

Quantity: 1 kg
Prep time: 40 min
Difficulty: easy
Ready in: 20 min
Publish date:

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