Tuna pie

Category: Bakery products
Tuna pie

Ingredients

For yeast dough:
Kefir 1 tbsp.
Refined oil 0.5 tbsp.
Sugar 1 tbsp. l.
Salt 1 tsp
Dry yeast 11 g
(1 tbsp. L. With top)
Flour 3 tbsp.
For filling:
Canned tuna
(drain liquid)
3 banks
Bulb 1 PC.
Thick mayonnaise 100 g
Cheese, grated on a coarse grater 50-100 grams

Cooking method

  • Heat kefir with butter until warm. Add sugar, salt and stir.
  • Stir the yeast with flour (sift the flour) and add to this mass. If the yeast is not fast-acting, in granules, it can be pre-diluted in 2 tbsp. l. warm water and a little sugar for 15 minutes or use fresh yeast 30-40g. but then add them to kefir and butter.
  • Knead the dough and leave to come up (about 20-30 minutes).
  • While the dough is coming up, make the filling:
  • Grind the tuna with a fork. Add Mayo. Finely chopped onion and cheese, grated on a coarse grater. Mix everything. Grease a baking sheet or a round baking dish and spread the dough, and on top of the filling.
  • We cut the "rays" from the center, but not under the filling, that is, leaving a little space, pull it over the main circle and wrap it under the pie.
  • Lubricate with a slightly beaten egg and in the oven, heated to 190-200 degrees for 20-25 minutes. Grease the finished cake with melted butter.

Time for preparing:

40 minutes

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