Tuna pie
PASTRY
INGREDIENTS
- 3cups of flour - 1 teaspoon salt - 2 cups ice water - 300 grams of butter(underberg) - 1 egg - cling wrap
METHOD
- hands must be cold. - put the flour and the salt together and mix it in. - grate the butter on the flour and salt. - mix the butter in the flour and salt with a fork. - once mixed create a well in the middle of the mixture. - add one whole cup of ice water into the well and start mixing it, bring the flour in slowly. - if you need more water you may add not to much or else it will become sticky. - once you have the dough and it soft and rolled well in to a ball. - sprinkle flour on the table and put the dough on the table and bring it together keeping a T-shape. - dont overmix the dough. - once that is done, place the clingwrap and put the dough in the clingwrap and leave in the fridge for one hour. - after an hour take the dough, place flour on the table and roll the dough into a square, fold the dough twice. - roll until even than cut in 6 pieces, add filling and close the dough by bringing it over from one side and tuck around it using a fork, dont press to heavily. - then beat an egg and gently rub the egg onto the pastry to become golden brown while baking.
THE TUNA FILLING
- 3 cans of tuna (preferable with the oil in the can) - 2 tomatoes ( cut in cubes) - diced peppers in cubes - mint - dhania - mayonaise - parsley.
mix together and tada you have your filling.
