This Tuna Pie is not only a favorite recipe in our home, it is also a favorite recipe on our neighborhood. Whenever someone serves it for Sabbath lunch, guests ask for the recipe.
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients:
- 2 Tablespoons oil
- 2 onions, chopped
- 400-500 grams fresh mushrooms, chopped
- puff pastry dough (thin is best), defrosted
- 2 6-ounce cans (170 gram) tuna, drained
- 10 ounces (300 grams) cheese grated
- 4 Tablespoons mayonnaise
- 6 Tablespoons plain yogurt (eshel in Israel)
- 1-2 teaspoons paprika
- 1/2-1 teaspoon salt
Preparation:
1. Preheat oven to 400° Fahrenheit (200° Celsius).
2. Spray a 9x13 inch pyrex baking dish with non-stick spray. Layer with half of the puff pastry.
3. In a skillet, heat oil. Saute onions until translucent. Add mushrooms and cook until tender. Cool.
4. Combine the onions and mushrooms with the rest of the ingredients.
5. Pour the tuna mixture on top of the puff pastry, then top with the other half of the puff pastry. Brush egg yolk on top of the pastry dough. Slightly cut serving size squares into the top of the pastry dough.
6. Bake for 35-40 minutes, or until golden brown on top. Let pie cool slightly before cutting.
2. Spray a 9x13 inch pyrex baking dish with non-stick spray. Layer with half of the puff pastry.
3. In a skillet, heat oil. Saute onions until translucent. Add mushrooms and cook until tender. Cool.
4. Combine the onions and mushrooms with the rest of the ingredients.
5. Pour the tuna mixture on top of the puff pastry, then top with the other half of the puff pastry. Brush egg yolk on top of the pastry dough. Slightly cut serving size squares into the top of the pastry dough.
6. Bake for 35-40 minutes, or until golden brown on top. Let pie cool slightly before cutting.
