gastromy | recipes
Tuna pie with potato and sausage
INGREDIENTS
- 350 grams (12 1/3 ounces) canned tuna
- 600 grams (1 1/3 pounds) potatoes
- 25 grams (1 ounce) Portuguese sausage
- 2 medium ripe tomatoes
- 1 medium onion
- Coriander (to taste)
- 200 grams (7 ounces) puff pastry
- 50 ml (1/4 cup) olive oil
- 75 grams (2 2/3 ounces) grated cheese
- Salt (to taste)
- 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
- 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. - Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool.
- Drain and shred the tuna with a fork; set aside.
- Peel, wash the potatoes and cut into small cubes. Season with salt and fry in very hot oil. When the potatoes are fried, place them in a dish with absorbent paper.
- Place the olive oil, chopped onion and the peeled tomatoes cut into small pieces in a saucepan and cook over low heat until the tomato start to break down, stirring occasionally. Add the tuna, chopped coriander, béchamel sauce and the fries. Stir and cook for about 2 to 3 minutes, stirring occasionally. Turn off the heat and let stand about 5 minutes.
- Preheat the oven to 180ºC (350ºF).
- 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 potato mixture over the pastry, garnish with Portuguese sausage slices and sprinkle with grated cheese. Bake until golden, about 30 minutes.
- Turn off the oven and serve.