Diet Schmiet! (Godspeed You! Tuna Empanada)
24th Aug 10
GOD SPEED YOU! TUNA EMPANADA
Preheat oven to 180°C
Line quiche tin with baking paper
STUFF:
1 tbsp olive oil
8 cherry tomatoes (or 2 medium tomatoes) roughly chopped
4 fire roasted red peppers (I got mine out of a jar) roughly chopped
1 red onion, finely chopped
2 garlic cloves, finely chopped
2 X 185g cans of tuna in oil, drained and flaked
(use a little extra tuna if your not adding the mornay sauce)
2 large free range hard boiled eggs, sliced
OPTIONAL 8-10 thinly sliced ham (I used free range champagne ham slices)
2 sheets butter puff pastry
OPTIONAL 1 cup cheesy mornay sauce (optional)
1 egg beaten to brush the top of the pastry
ACTION:
In heavy based frypan heat the olive oil on medium/high
Add the onion and garlic, stir for a minute or so
Add the tomatoes and red peppers, stir for a few minutes more
Remove from the heat and set aside.
In a large bowl mix together the tuna, onion mix and mornay sauce if using
Line the quiche tin with one of the pastry sheets, cutting so there is a little of the pastry over the top of the tin.
Lay the ham on the pastry, then the tuna mix, then the sliced eggs
Top with the other sheet of pastry tucking in to the sides and fold over the extra pastry from the bottom
Brush the top with the beaten egg
Place in the oven and bake for about 20 minutes until golden brown and crispy.
Serve with a rocket salad or similar.
Mornay Sauce
In a small saucepan heat about a tablespoon of butter till hot
Add 1 tablespoon flour, stir well for a minute or so
Slowly add 1 cup of milk, stirring with each splash to incorporate the milk
Add 1 cup of cheese, stir till melted.I used 2/3 cup manchego cheese and 1/3 cup tasty cheese. You can substitute parmesan for the Manchego)
Remove from heat and set aside.