INGREDIENTS
- Time:
- – Flour 500 g.
- – Water 250 cc.
- – Butter 375 g.
- – Sal 10 g.
- Stuffed:
- – Canned tuna 600 g.
- – Heavy uncooked onion reduce 1 kg.
- – Small bell peppers 3 items.
- – Garlic cloves 8 items.
- – Sal.
- – Floor chili.
- – Contemporary oregano.
- – Peppers.
- – Egg cooked for 5-6 minutes peeled 5 items.
- – Tomato sauce simply in case.
Tuna Pithivier, Galician tuna cake, tremendous scrumptious to make and luxuriate in at house! With selfmade dough
PROCEDURE:
For the mass:
1. Combine the water with the salt and add the water, let it relaxation for 40-45 minutes.
2. Form the butter with out making it too gentle, making it type a wave, that is the purpose.
3. Stretch the dough right into a rectangle and place the butter within the middle.
4. Place the butter within the middle. And save with the primary double row carried out.
5. Permit to relaxation for a minimum of 3 hours between laps.
6. Make 2 double turns and a pair of single turns in complete.
7. As soon as we have now it rested, divide it in two to have the ability to stretch it to a thickness of 5mm or so and reduce in a round form.
8. Place the chilly filling within the center, place the opposite circle of dough on high and shut.
9. Make the corresponding cuts. And it is rather necessary to not overlook to make the hearth.
10. Make the cuts and paint with egg to have the ability to cook dinner in an oven beforehand preheated to 180ºC. Till it’s golden brown, 30-40 minutes, at all times relying on the oven we use.
For the filling:
1. Minimize the garlic into slices. Then the onion and bell peppers in julienne.
2. In a big frying pan or saucepan, place olive oil together with the garlic and begin cooking, then add the onion, salt and as soon as it begins to cook dinner, add the julienned bell peppers and cook dinner every thing till it is rather tender. Add the bottom chili, paprika and oregano.
3. Cool earlier than filling the cake.
