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Justine's comforting tuna pie transforms simple pantry ingredients into the most satisfying family meal! This hearty tuna pie combines tender potatoes with flaky tuna, sharp cheddar, and bright lemon zest for incredible flavour in every bite. The golden puff pastry makes this tuna pie look absolutely stunning while keeping the filling perfectly moist and delicious. Justine's technique for this tuna pie includes cooking the potatoes with their skins on for maximum flavour before roughly mashing them into the filling. Ready in about an hour, this tuna pie proves that comfort food doesn't need to be complicated to be completely satisfying! Perfect for family dinners when you want something hearty that everyone will love. Subscribe for more of Justine's brilliant family-friendly recipes that make everyday ingredients special! Full Recipe: https://everydaygourmet.tv/recipes/tu... Ingredients: 2-3 Desiree potatoes, unpeeled 3 squares of frozen butter puff pastry, thawed and left in the fridge until ready to use 425g can of tuna in spring water, drained well 3 eggs 125g (1 cup) grated cheddar 1 tbsp Dijon mustard Zest of 1 lemon 1 tbsp capers in brine, drained 1 tsp sesame seeds Tomato relish or tzatziki, to serve lemon wedges, to serve (optional) Method: Place the potatoes in a saucepan, cover with cold water and bring to the boil. Cook for 20 minutes or until a potato is tender when pierced with a skewer. Drain and when cool enough to handle, remove the skins and roughly cut into 2 cm pieces. Preheat the oven to 200°C (ideally fan-forced with bottom element function). Place a baking tray in the oven to preheat and lightly oil a 23 cm loose-base tart tin. While the potatoes are cooking, line the tin with one pastry square, pressing it in well to the base and side. Cut another square of pastry in half and use these pieces to patch the gaps in the base, allowing the excess to hang over the side. Seal by using a fork to press the seams together. Dock the pastry base with the fork, then place in the fridge until ready to use. Combine the tuna and potato, two of the eggs, the cheese, mustard, lemon zest and capers in a bowl. Use a fork to mix thoroughly and mash some of the potato bits. Spoon the tuna and potato filling into the pastry case. Place the remaining pastry sheet over the filling and stretch it out slightly to create a lid (use extra pastry if needed to cover the filling). Trim away the excess pastry and press the edges together to seal and create a nice border. Whisk the remaining egg and brush it over the pastry, then sprinkle on the sesame seeds. Use the tip of a knife to pierce the centre of the pastry lid. Place the pie on the hot tray, slide onto the bottom shelf of the oven (this ensures the pie base cooks evenly) and bake for 40-45 minutes or until the pastry is deep golden. Cool the pie in the tin for 10 minutes, then unmould and serve with tartare, tzatziki or relish, plus some lemon wedges for squeezing if you like. FOLLOW US: Website: https://everydaygourmet.tv/ Facebook: / everydaygourmettv Instagram: / everydaygourmettv Tiktok: / everydaygourmettv MORE RECIPES LIKE THIS ONE: Fish & Seafoods: • Fish & Seafoods Develop your prowess in the kitchen with one of Australia’s most loved cooks, Justine Schofield on Everyday Gourmet. #everydaygourmet #justineschofield #chef #recipe #recipes #recipevideo #recipeidea #recipeforyou #cooking #cookingchannel #cookingvideo #cookingshow #food #delicious #dinner #dinneridea #australia #potatopie #pie