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Wholemeal tuna pie
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
40 min(s)
1 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- Egg3 unit(s)
- Whole milk250 ml
- White wheat flour1 cup
- Whole wheat flour1/2 cup
- Corn oil100 ml
- Sweet paprika1 teaspoon
- Black and white sesame mix3 tablespoon
- Chemical Yeast1 tablespoon
- Can of tuna in oil, drained1 unit(s)
- grated carrot1 cup
- Fresh peas1/2 cup
- Cherry tomatoes, halved20 unit(s)
- Ricotta cut into small cubes100 g
- Chopped Onion1/2 cup
- Minced garlic1 teaspoon
- Leek, thinly sliced1/2 cup
- Dried Oregano1 tablespoon
- Sea salt to taste
- Ground black pepper to taste
- Olive oil to taste
- Start by preparing the filling. In a non-stick skillet, heat a little oil and brown the onion, garlic and leek.
- Place this stir-fry in a bowl and add the tuna, carrots, ricotta, tomatoes, peas, oregano, pepper and salt. Mix everything and set aside.
- 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.
- Transfer the dough to a bowl and mix in 2 tablespoons of the sesame mix and the yeast gently to incorporate.
- In a greased pan, pour the dough, cover with the stuffing and sprinkle a tablespoon of the sesame mix on top.
- Bake in a preheated oven at 200ÂșC for about 40 minutes to bake. (Do the toothpick test)
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