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Smoked Tuna Pie

June 30, 2014


Serves 4

Pie base

300g flour

1 tbsp instant yeast

1 egg beaten

½ tsp sugar

½ tsp salt

½ cup lukewarm water

1 tsp margarine / butter


Pie filling

1 cup Valhoamas (smoked Maldivian tuna) finely chopped

1 onion chopped

¼ cup chopped spring onion

½ tsp ginger garlic paste

1 tsp dried red chillie powder

¼ cup tomato paste

1 tsp oil / margerine

1 ½ tsp salt

Preparation of pie base

  1. Dissolve yeast, sugar and salt in the lukewarm water. Stir until everything is dissolved in the water. Cover and keep for 10 minutes.
  2. Make a well in the middle of the flour. Pour the yeast mixture , half of the beaten egg  and add margarine. Gently mix the flour and knead into a dough.
  3. Cover with a cloth and keep for 1 hour until the dough doubles in size.
  4. After 1 hour,  punch the dough flat and knead. Make into 2 balls. Roll out one of the balls to the size of the baking tray and the other a little smaller.

Preparation of the filling

1.Heat oil in wok. Add onion, remaining salt, chillie powder and ginger-garlic paste. Stir fry until the onions turn golden brown.

2.Add the chopped spring onion and tomato paste. Mix well.

2.Now add the finely chopped Valhoamas. Cook for 5 minutes. Remove from heat and leave aside to cool.

Arranging the pie

  1. Preheat oven to gas mark 6
  2. Oil a medium sized round tray. Place the rolled out large pie base.
  3. Spread the Valhoamas filling. Leave empty at least an inch on the sides.
  4. Place the other rolled dough on top, and fold in the wedges from the pie base below and cover the sides.
  5. With an eakle make a few holes on top and gently brush the remaining egg batter on top.
  6. Bake for 25 minutes.
  7. Cut into slices and serve hot.
One Comment leave one →
  1. hawwa moosa permalink
    July 2, 2014 5:44 pm

    Seems good to taste

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