I will provide inspiration You are are looking for a savory! tuna potato pie with bechamel sauce recipe that is exciting taste and also how to make it which results have aroma and taste that can give us taste and appetite

So that the taste quality of savory! tuna potato pie with bechamel sauce, which must be considered start preparing the type of ingredients, then selection of fresh ingredients|good to how to make and serving it. No need be confused if want prepare savory! tuna potato pie with bechamel sauce the delicious as long as you know the technique then this dish is able become a dish that is very special.

Ingredients and seasonings used for make

1. Take Shortcrust Pastry
2. Use 60 g (2.1 oz, 1/2 us cup) bread flour
3. Use 60 g (2.1 oz, 1/2 us cup) cake flour
4. Take 1 g (1/5 tsp) salt
5. Take 60 g (2.1 oz) salted butter
6. Use 60 g (2.1 oz) cold water
7. Prepare ※60g bread flour and 60g cake flour can be replaced with 120g all-purpose flour
8. Use Bechamel Sauce
9. Prepare 20 g (0.7 oz, 1.7 Tbsp) salted butter
10. Prepare 20 g (0.7 oz, 2.2 Tbsp) cake flour, or all-purpose flour
11. Take 160 g (5.6 oz, 7/10 us cup) soy milk, or milk
12. Use 1/2 cube chicken broth
13. Prepare 1 Tbsp boiling water, for chicken broth
14. Use pepper
15. Prepare nutmeg powder
16. Take Filling
17. Use 1 potato (about 120g, 4.2 oz, peeled)
18. Prepare 1/4 onion (about 40-50g, 1.4-1.7 oz)
19. Prepare 1 canned tuna, drained weight 50g / 1.75 oz
20. Use salt and pepper
21. Use olive oil for stir-frying
22. Prepare Topping
23. Prepare grated cheese

Serve with green peas and bechamel sauce on the side if you like. Bring a large pot of salted water to a boil. In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color. Saute onion, leek, carrot and garlic in a tablespoon of olive oil until soft and starting to caramelize.

Instructions to cook Savory! Tuna Potato Pie with Bechamel Sauce:

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2. [ For Shortcrust Pastry ] Stir bread flour, cake flour, and salt. Dice butter into about 5mm (0.2-inch), put them in a large bowl. Chill all the ingredients for the crust in a fridge for 30-60 mins.
3. Take flour mixture and diced butter out from the fridge. Leave water in the fridge. Add flour mixture to butter, use your hand to mix roughly, rub the butter into the flour to make a breadcrumb texture.
4. Take water out from the fridge. Pour 2/3 water over the mixture, like drawing circles. Use a spatula to fold it sometimes scooping up flour. Pour the remaining water over dry places, fold it until large clumps.
5. Put it onto plastic wrap. Fold one side of plastic wrap to cover the dough, press it to flatten. Fold plastic wrap and dough together in half, press it. Repeat that another 4 times. Flatten it, wrap it with plastic wrap. Let it sit in a fridge overnight.
6. [ For Bechamel Sauce ] Add boiling water to crushed chicken broth, stir to melt it.
7. Put butter in a small pot, melt butter on low heat, and turn off the heat. Add flour, use a spatula to stir well until smooth.
8. Heat it on low-medium heat. After it starts to bubble, stir well for 2 mins. Cook it until thin.
9. Add soy milk in 5-6 parts, mix it pushing or stirring each time.
10. Add chicken broth soup, stir well until smooth, and heat it until bubbling up lightly. Turn off the heat, use a whisk to stir well to get smoother. Sprinkle pepper and nutmeg powder, stir well.
11. Strain and transfer into a small bowl. Seal it with plastic wrap to prevent drying. Cool down, and let it sit in a fridge, if possible, overnight.
12. [ Next day, For Filling ] Slice onion thinly. Cut potato into 4 pieces and slice into 5 mm / 0.2-inch thick. Drain tuna in a strainer.
13. Heat oil and add the sliced onion and potato, stir-fry it on medium heat until soft. Sprinkle salt and pepper and stir, turn off the heat. Add drained tuna, mix roughly. Transfer into a container, leave it cool.
14. Take the bechamel sauce out from the fridge, ｍix it to loosen. Cover lightly with plastic wrap, and warm with a microwave to soften. Cover with plastic wrap and set aside.
15. [ Blind Bake Pastry ] Preheat an oven to 200℃ / 392F. Take the dough out from the fridge, divide it into 6 equal pieces. Roll each out into 3mm (0.1- inch) thick on a lightly floured surface. Use a 10.5 cm (4.1'') diameter ring to cut them into circles.
16. Gently press into the muffin mold. Please put it in a freezer for 5-10 mins if it gets too soft. Prick the bottom with a fork, place glassine paper cups in the pastry, fill them with tart stones. Bake it with the preheated oven at 180℃ / 356 F for 15 mins.
17. Remove tart stones, bake them for another 10 mins until the bottom dry. Brush inside of the pastry with beaten egg. Bake it at 180℃ / 356 F for 2 mins to dry the egg. After removing the muffin mold from the oven, leave the oven warm at 180℃ / 356 F.
18. [ Put filling and bake! ] Put bechamel sauce in each pastry. Put the potato and tuna over, press down lightly. Add the grated cheese over.
19. Bake it in the preheated oven at 180℃ / 356 F for 20 mins. Done!
20. Done and ready to serve!

Add the broccoli, peas and water. Roll out remaining pastry to fit top of pie; place over filling. Beat egg and water; brush over pastry. Mix together salmon and potatoes and juice. Heat oil in a pan over medium flame, add onions and fry till golden brown.

how is this? Easy isn’t it? That’s the prepare savory! tuna potato pie with bechamel sauce that you do at home. Congratulations enjoy