Puff pastry pie with canned tuna and eggs

This hearty puff pastry pie will surprise you with its original taste and ease of preparation. I think this is a great dinner idea. If you agree with me, follow the step-by-step instructions to easily prepare delicious and tender baked goods for the whole family. The combination of delicate crispy dough and juicy filling will not leave anyone indifferent.

We will use ready-made puff pastry as a base, which will significantly save time and ease effort. For the filling we will need canned fish in oil. Tuna, salmon, mackerel or sardines are best. You can boil the rice for the filling in advance or use what is left over from dinner. Agree, this is very convenient. All ingredients in the filling combine well with each other, making the taste of the pie delicate and harmonious.

Tuna puff pastry pie can be served either hot or chilled. It is convenient to take with you as a snack. Be sure to try it!

Ingredients for making puff pastry pie with canned tuna and eggs:

Ingredients:

Puff pastry without yeast – 500 g.
Canned tuna – 185 g.
Chicken eggs – 3 pcs.
Dry rice – 3 tbsp.
Mayonnaise – 50 g.
Butter – 30 g.
Salt – 0.5 tsp.
Ground black pepper – 0.25 tsp.
Seasoning for fish – 0.5 tsp.
Green onions – 50 g.
Dill and parsley – 30 g.

Recipe for puff pastry pie with canned tuna and eggs

Step-by-step instruction:

1. Take the puff pastry dough out of the refrigerator in advance so that it defrosts and becomes elastic. Wash the rice thoroughly under running water and boil until tender in salted water. Place the rice in a sieve and cool to room temperature.

2. Transfer the rice into a deep bowl. Open a can of canned tuna. Take the fish fillet out of the oil, mash it with a fork and add it to the rice. Wash the green onions, dill and parsley, dry off excess moisture, chop finely and add to the filling.

3. Boil two chicken eggs hard, cool in cold water, peel, cut into small cubes and add to the rest of the ingredients. To make the filling juicy, add 1-2 tablespoons of mayonnaise. If desired, the sauce can be replaced with full-fat sour cream or natural yogurt. Salt the ingredients to taste, season with ground spices for flavor. Mix the filling until smooth.

4. Roll out the puff pastry into a layer 5 mm thick. Cut out a circle with a diameter of 30 cm. Grease a heat-resistant baking dish with a diameter of 24 cm with butter. I used a silicone baking pan so I skipped this step. Transfer the dough to the prepared pan, forming sides for the pie. Prick the puff pastry with a fork to prevent it from deforming during baking.

5. Evenly distribute the filling of canned tuna, rice and eggs over the dough.

6. To make the pie juicy, distribute small pieces of butter evenly over the filling.

7. Cut out thin strips from the remaining dough. Place them on top of the filling, forming a decorative lattice to decorate the pie. To make the baked goods appetizing, brush the dough with beaten egg.

8. Place the puff pastry fish pie in an oven preheated to 180 degrees for 25-30 minutes. The exact cooking time depends on your oven.

9. When the pie is browned, carefully remove it from the oven, cool slightly on a wire rack and carefully transfer it to a plate of suitable diameter.