Angels On The Park Nursery - Meal Plan Tuna Empanada Pie

Angels in the Park • November 25, 2019

Tuna Empanada Pie

Ingredients

1 tbsp olive oil

1 chopped onion

1 crushed garlic cube

4 potatoes, peeled and cubed

2 diced carrots

2 diced peppers

1 tbsp paprika

1 tsp each of oregano and thyme

2 tbsp. tomato puree

300ml vegetable stock

185g sustainable tuna in water, drained

500g shortcrust pastry

1 beaten egg

Method

Gently saute the garlic, onions, potatoes and carrots in a little oil for around five mins until just starting to soften.
Add the peppers, paprika, herbs and tomato puree and cook for another five mins.
Add the stock, bring to the boil and then simmer until the stock is absorbed and the vegetables are tender. Add the tuna.
Separate the pastry into two (making one just a little bigger than the other).
Roll the smaller pastry into an oiled baking dish, allowing the pastry to come over the top of the tin.
Fill with the tuna mix and top with the rest of the pastry to make a pie lid. Brush the edges with the egg and then press down the edges with a fork to make a seal.
Brush the top with the rest of the egg and bake for 30-40 mins until golden brown.

Children who are not permitted tuna will have their dish prepared with sweet potato.

Share this recipe with other parents!

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