Some rich tuna pies everyone likes, but nothing like them at home and enjoy the taste of home, in addition to having the opportunity to take them to the filling to your taste.The recipe is very easy and with this step by step I hope that nobody is left with no doubt.
Ingredients for making tuna pies (for 16 dumplings):
16 wafers patties about 10 cm in diameter
4 small cans of tuna in oil
4huevosduros
8 tablespoons of tomato sauce (about 40 grams)
salt
oil for frying (I uséaceitede sunflower)
Recipe for tuna pies:1) If you have not put loshuevosa loshuevosduros cook in boiling water with a pinch of salt for 10 minutes. Cool eggs, peel and chop. Loshuevospicados Put in a bowl and add the tomato sauce and the drained tuna. Mix well.2nd) Take a wafer for dumplings and add a tablespoon of mixture. Do not put too much or it will cost you close the dumplings.3 º) Join one end of the patty with other end and close properly finger tight. Then with a fork goes all the pressing edge to close completely.4) Put elaceitea heat and when hot (but not see smoke) sees frying the patties in batches.5 º) When the dumplings are golden take them out put them on paper delaceitey decocina (blot) to release excess oil.6th) And ready, here are a crisp and golden tuna pies.
Tips:Be sure to seal all patties before frying so they do not open during frying. Also not too fill each dumpling or break during frying.Note that if you open a dumpling during frying and the content is too much liquid can skip the oil. Beware of burns.Not too good fry empanadas in the dough starts to taste absorberaceitey mass begins to spoil. Neither is good fry too many pies at once. This is best done in batches and fry only a few at a time. So we keep the temperature delaceitebaje and got the fried dumplings are well over high heat.Tuna cans are small, about 80 grams net. But keep in mind that once deaceitese are drained in about 50 grams of tuna. 4 so that the cans of this recipe is equivalent to about 200 grams of tuna drained.You can change the fill to your liking, the only thing is that if you use more consistent ingredients you be more careful when closing the dumplings so they do not break.Hope you like the recipe and enjoy at the table with this dish.
Ingredients for making tuna pies (for 16 dumplings):
16 wafers patties about 10 cm in diameter
4 small cans of tuna in oil
4huevosduros
8 tablespoons of tomato sauce (about 40 grams)
salt
oil for frying (I uséaceitede sunflower)
Recipe for tuna pies:1) If you have not put loshuevosa loshuevosduros cook in boiling water with a pinch of salt for 10 minutes. Cool eggs, peel and chop. Loshuevospicados Put in a bowl and add the tomato sauce and the drained tuna. Mix well.2nd) Take a wafer for dumplings and add a tablespoon of mixture. Do not put too much or it will cost you close the dumplings.3 º) Join one end of the patty with other end and close properly finger tight. Then with a fork goes all the pressing edge to close completely.4) Put elaceitea heat and when hot (but not see smoke) sees frying the patties in batches.5 º) When the dumplings are golden take them out put them on paper delaceitey decocina (blot) to release excess oil.6th) And ready, here are a crisp and golden tuna pies.
Tips:Be sure to seal all patties before frying so they do not open during frying. Also not too fill each dumpling or break during frying.Note that if you open a dumpling during frying and the content is too much liquid can skip the oil. Beware of burns.Not too good fry empanadas in the dough starts to taste absorberaceitey mass begins to spoil. Neither is good fry too many pies at once. This is best done in batches and fry only a few at a time. So we keep the temperature delaceitebaje and got the fried dumplings are well over high heat.Tuna cans are small, about 80 grams net. But keep in mind that once deaceitese are drained in about 50 grams of tuna. 4 so that the cans of this recipe is equivalent to about 200 grams of tuna drained.You can change the fill to your liking, the only thing is that if you use more consistent ingredients you be more careful when closing the dumplings so they do not break.Hope you like the recipe and enjoy at the table with this dish.
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