Tuna pie for Friday Lent dinner

 One of my family favorite dishes during lent is TUNA PIE!

This recipe has been in my family for so many years, I remember that when I was a little girl every family road trip include a TUNA PIE! 

The day before my mom started cooking the pies and sometimes ROMPOPE! Yes, this might sounds weird, but we had to travel "My mom style".  And the food was part of the road trip experience!

Then I started making these pies during lent season, it is so delicious and a great recipe to make it with all the family! 

Hope you enjoy it! 

Tuna Pie

Ingredients:

1/2 lb pate brisee ( Store 14 oz puff pastry)

2 cans albacore tuna

1 can water chestnut (diced)

6 carrots (cooked and diced)

2 roma tomatoes (diced)

1 shallot (diced)

2 garlic cloves ((diced)

1/2 cup light mayonnaise

1 egg

1 tbsp olive oil

Salt, pepper to taste

Pre heat oven at 350 ºF

Procedure:

1.-  Sauté garlic and shallots in olive oil, until translucid at medium heat,  add the tomatoes stir  and cook for 1 minute, add the carrots, stir and cook for another minute, add the water chestnuts and tuna stir and season with salt and pepper and cook for 3 minutes.

2.-  Turn off the stove and add mayonnaise and set aside. 

3.-  Roll out your pate brisee and cover a pie dish, add the tuna mixed and cover with more pate brisee.

4.-  Beat the egg and brush it on the top of the pie.

5.-  Bake for 45 min to 1 hour until the crust is golden.