Tuna and chouriço pie

Tuna and chouriço pie on a pie pan

If you like pies and want to prepare a different meal for lunch, we suggest this delicious tuna and chouriço pie. The fusion of these two flavors is simply delicious! Bon appetit!!!

Slice of tuna and chouriço pie on a plateTuna and chouriço pie on a pie pan

HOW TO PREPARE TUNA AND CHOURIÇO PIE:

Drain and shred the tuna with a fork; set aside.
Place the olive oil, chopped onion, chopped garlic and the chouriço cut in small pieces in a saucepan and cook over low heat for about 4 to 5 minutes. Add the tuna and cook over low heat for more 4 to 5 minutes.
Combine together the béchamel sauce, the cream, pepper and the chopped coriander.
Grease a pie pan (24 centimeters (9 1/2 inches)) with butter, line with the pastry and prick the bottom with a fork. Pour the tuna and chouriço mixture over the pastry, drizzle with the béchamel mixture and sprinkle with grated cheese. Bake until golden brown, about 35 to 40 minutes. Turn off the oven and serve.

Tuna and chouriço pie steps

By
Category: Fish, Pies, Recipes
Cuisine:
Difficulty:
Servings:: 4
Prep Time:15 m
Cook Time:60 m
Total Time:1:15 h
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, 5.00 out of 5)
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Units: Metric (Units: US)

Ingredients

  • 350 grams (12 1/3 ounces) canned tuna
  • 50 grams (1 3/4 ounces) Portuguese chouriço
  • 50 ml (1/4 cup) olive oil
  • 1 medium onion
  • 200 ml (1/2 pint (236 ml)) whipping cream
  • Pepper (to taste)
  • 200 grams (7 ounces) puff pastry
  • Coriander (to taste)
  • 2 cloves of garlic
  • 125 grams (4 1/2 ounces) grated cheese
  • For the béchamel sauce:

  • 200 ml (about 1 cup) milk
  • 2 tablespoons corn starch flour
  • 1/2 tablespoon butter
  • Pepper (to taste)
  • Nutmeg (to taste)
  • Salt (to taste)

Directions

  1. For the béchamel sauce:
    Place the butter in a saucepan and heat over low heat. When the butter start to melt, add the flour with a little milk and whisk until the flour is dissolved. Gradually add the rest of the milk, increase to medium heat and stir until a homogeneous and creamy mixture, about 10 minutes.
  2. Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool. Béchamel sauce recipe.
  3. Drain and shred the tuna with a fork; set aside.
  4. Place the olive oil, chopped onion, chopped garlic and the chouriço cut in small pieces in a saucepan and cook over low heat for about 4 to 5 minutes, stirring occasionally. Add the tuna and cook over low heat for more 4 to 5 minutes, stirring occasionally.
  5. Combine together the béchamel sauce, the cream, pepper and the chopped coriander.
  6. Preheat the oven to 180ºC (350ºF).
  7. Grease a pie pan (24 centimeters (9 1/2 inches)) with butter, line with the pastry and prick the bottom with a fork. Pour the tuna and chouriço mixture over the pastry, drizzle with the béchamel mixture and sprinkle with grated cheese. Bake until golden brown, about 35 to 40 minutes.
  8. Turn off the oven and serve.
Tuna and chouriço pie
Nutrition facts
Serves 4
Per Serving:
% DAILY VALUE
Calories 940
Total Fat 71.5 g(91%)
Saturated Fat 27.5 g(138%)
Cholesterol 135 mg(45%)
Sodium 609 mg(26%)
Total Carbohydrate 35 g(13%)
Protein 41 g
 

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