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Wholemeal tuna pie

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In a partnership with

@delirec

By

@chefcamilacassilha

View in original language

(Português)

40 min(s)

1 servings

Ingredients

• Egg | 3 unit(s)
• Whole milk | 250 ml
• White wheat flour | 1 cup
• Whole wheat flour | 1/2 cup
• Corn oil | 100 ml
• Sweet paprika | 1 teaspoon
• Black and white sesame mix | 3 tablespoon
• Chemical Yeast | 1 tablespoon
• Can of tuna in oil, drained | 1 unit(s)
• grated carrot | 1 cup
• Fresh peas | 1/2 cup
• Cherry tomatoes, halved | 20 unit(s)
• Ricotta cut into small cubes | 100 g
• Chopped Onion | 1/2 cup
• Minced garlic | 1 teaspoon
• Leek, thinly sliced | 1/2 cup
• Dried Oregano | 1 tablespoon
• Sea salt |  to taste
• Ground black pepper |  to taste
• Olive oil |  to taste

Recipe

1. Start by preparing the filling. In a non-stick skillet, heat a little oil and brown the onion, garlic and leek.
2. Place this stir-fry in a bowl and add the tuna, carrots, ricotta, tomatoes, peas, oregano, pepper and salt. Mix everything and set aside.
3. I will prepare the dough. In a blender, beat: milk, eggs and oil. Then add the flour, a little salt and paprika. Beat well until obtaining a homogeneous mass.
4. Transfer the dough to a bowl and mix in 2 tablespoons of the sesame mix and the yeast gently to incorporate.
5. In a greased pan, pour the dough, cover with the stuffing and sprinkle a tablespoon of the sesame mix on top.
6. Bake in a preheated oven at 200ºC for about 40 minutes to bake. (Do the toothpick test)

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