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???????? Full recipe in the description Ingredients (serves 6) 1 store-bought puff pastry ???? 3 cans of tuna ???? 2 eggs ???? 1 red pepper ???? 1 green pepper ???? 1 onion ???? 3 cloves of garlic ???? 1 tablespoon of smoked paprika ????️ 80 g of homemade fried tomato ???? Oregano ???? Preparation First, boil the eggs for 12 minutes so that they are really hard. Meanwhile, cut the vegetables into julienne strips and sauté them in a pan with the oil that comes in the cans of tuna (because here we use everything). Add a little oregano to give it that aromatic touch. When the eggs are ready, cool them and peel them. Add the paprika to the sofrito, stir quickly and stop the cooking with the homemade fried tomato. Cook for a few minutes and remove from the heat. Chop the hard-boiled eggs with a knife and set aside. Lightly crumble the tuna with a fork and mix it with the vegetable sofrito. Now, spread a sheet of puff pastry on a floured surface and, if necessary, stretch it a little with a rolling pin. Pour all the filling onto the puff pastry and sprinkle the chopped eggs on top. Cover with the other sheet of puff pastry and make sure to seal the edges well so that none of that delicious filling escapes. Brush with beaten egg for perfect browning and make some small cuts on the surface to let the steam out. Bake at 200ºC for 20-25 minutes or until the pie is golden and crispy.