Tuna terrine
Serves 8-12
Ingredients
1 large tin of tuna (500 g)
2 large onions
4 tbsp olive oil
1 tbsp paprika
600 g puff pastry
250 g tomato purée
1 tin Piquillo-Paprika (or bottled sliced
peppers)
2 eggs, hard boiled
For glazing
1 egg
Method
Dice the onion and gently fry in a pan
with the olive oil until a pale yellow
colour. Add the paprika, take off the
heat and leave to cool.
Roll out half the puff pastry into a circle
and place in a round baking tray
(C 27 cm) such that the pastry extends
over the sides a little. Then arrange the
fried onions, the tomato purée and the
strips of pepper on the pastry together
with the flaked tuna and chopped hard
boiled egg.
Roll the remaining pastry out into a
circle and place it over the top. Seal the
edges, brush with lightly beaten egg
and place in the oven.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function c
Programme Bakes & gratins \ Tuna terrine
Shelf level See display
Programme
duration
approx.
49
approx.
57
approx.
45
Alternative settings
H 6x0x H 6x6x H 6x9x
Oven function VO
Temperature 210–230 170–190
Pre-heat Yes
Heating-up
phase
Normal
Shelf level 1
Programme
duration
35–45
Tips
Tuna terrine or "Empanada gallega" is a
classical Spanish dish from Galicia.
Savoury snacks
129
To Next Page
Loading...
