TUNA FISH PIE

Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES

The recipe from today is a tuna pie, which is typical from Galicia, in Spain. The gallega cuisine is famous for its pies, we will try to teach you other ones in the future. It´s also not the authentic one, because today we are not going to prepare ourselfs the pastry. We hope you like our easy version for this pie or empanada! 



(for 8 people):

- 2 package of pastry (better, if it is for pies or empanadas)

- 2 big onions

- 1 red capsicum or pepper

- 1 green capsicum or pepper

- Cherrie type Tomatoes  (you also can use normal ones in pieces)

- Sundried tomatoes

- Paprika

- white wine

- 2 tins of tuna

- 1 egg (we are going to use the yolk only)

- Olive oil

- Salt

- Pre heat the oven, 180 dregrees
- Cut the onions and the capsicums or peppers into julienne strips

First.  Place 2 tablespoons of olive oil in a pan and fry lightly the onion until you can feel it soften.

Second. Then add the green and red capsicums, and move. Also the sundried tomatoes choped into small pieces. While the mixture is cooking place half a teespoon of paprika and a bit of wine. Salt and black pepper to taste. 

Thrid. When the mixture is cooked, add the fresh tomatoes, they will give it more juice.

Fourth.  Place the two tins of tuna and mix it properly. Keep it a bit still until the tuna heats and remove it from the heat, if not the tuna could dry.

Fifth.  Put the pastry on a baking sheet. Because the amount of filling that we have, we could do a big one (placing one pastry for the base, and the other for the top), or two small ones (folding them). 

Sixth.  Spread the beaten yolk of the egg on the top of the pie with a brush, and bake it for 20 min, 180 degrees.

And finished ! Hope you like it! 

Cheers,

Allende

Notes:
- Another version would be to add two hard-boiled eggs in small pieces to the fourth step.
- As you could see, the order of addition is from harder to softer ingredients. 

APPLE PIE

Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES

For sure there are many ways to prepare de "Apple Pie", such ways as countries, regions or even families. Today we bring you a recipe, we usually do at home and that we love.  It's very easy to do and, with a mínimum practice,  you will get a dessert that will be great.

(for 6 people):


- 1 Kg. of Apples (better if they are Golden or Reineta varieties)
- 9 tablepoons of Sugar
- 1 cup (100 ml approx.) of wheat Flour
- 1 teaspoon of baking poder
- 1 cup (100 ml approx.) of Milk
- 2 Eggs
- 1 jar of Apricot jam (alternatively, peach)
- 1 glass of Brandy
- 1 Lemon

- Peel the apples and cut them into thin "crescents".
- Prepare the apricot glaze (we will use it then to spread the cake) as follows:
    . Mix, in a sauce pan, the jam, 3 tablepoons of sugar, the brandy and the juice of
      the lemon.
    . Put on fire, bring the boil and then go through "chinese" strainer.
- Grease the pan (better, special pan for cakes)  with butter. Put, in the base of the pan a disk of aluminium foil, ang grease it also with butter.

First.  In a bowl, mix the milk with the beaten eggs. In short, this will be called from now on "liquid".

Second. In another bowl, mix the flour with the yeast and the remaining sugar. In short, this will be called from now on "powder".

Third. In the base of the greased cake pan, we will put one layer of "poder", then a layer of apple and after we will water it with "liquid". We will repeat the layers, in the same order, to finish.

Fourth.  Put the cake pan in the oven, pre-heated, for 1 hour to approx. 175 centigrade degrees.

Fifth.  Unmold (we can help us with a plate or lid).

Sixth.  Cover the entire top surface of the cake with the glaze.

And this is the aspect that it should have ......

¡Espero que os guste!

Arantza

Note:
- If you do not want to prepare the glaze, you can use "directly" apricot jam.