Tuna Pastel Recipe
Make Tuna Pastel Recipe in just 1h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Dough / Assembly
Optional garnish
Method
Filling
- 1
Prep tuna and vegetables
Drain canned tuna well, flake with a fork into a bowl and set aside. Finely chop onion, mince garlic, dice red bell pepper, seed and dice the tomato, slice olives and chop capers if using.
- 2
Sauté aromatics
Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium skillet over medium heat. Add the chopped onion and a pinch of salt and cook until translucent, 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.
- 3
Add vegetables
Add the diced red bell pepper to the skillet and cook 2–3 minutes until slightly softened. Stir in the tomato paste and cook 1 minute to eliminate raw flavor. Add diced tomato and peas and cook another 2 minutes.
- 4
Combine tuna and season
Lower heat to medium-low. Add the flaked tuna to the pan, breaking up any large pieces. Pour in 1/4 cup water or stock and stir to combine. Add capers and olives (if using), dried oregano, smoked paprika, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Simmer gently 2–3 minutes so flavors meld and excess liquid evaporates. Taste and adjust seasoning.
- 5
Finish filling
Remove from heat and stir in 2 tablespoons chopped parsley. Allow mixture to cool for 10 minutes, then stir in 1 beaten egg to bind the filling. The filling should be moist but not watery; if too wet, return to low heat and cook a minute to reduce liquid. Set aside to cool completely before assembling (important so dough doesn't get soggy).
Dough / Assembly
- 6
Make pastry dough
In a large bowl, whisk together 3 cups all-purpose flour and 1 teaspoon salt. Add the cold cubed butter and the cold shortening (if using). Using a pastry cutter, two knives or your fingertips, cut the fats into the flour until mixture resembles coarse crumbs with pea-sized pieces of butter remaining (about 6–8 quick passes).
- 7
Add ice water and form dough
Sprinkle 3/4 cup ice water over the flour mixture a few tablespoons at a time, gently mixing with a fork or your hands just until dough comes together and holds when pinched. Avoid overworking. Divide dough into two slightly uneven portions (about 2/3 and 1/3) for a thicker bottom crust and thinner top, flatten into disks, wrap in plastic and chill at least 30 minutes (or up to 2 hours).
- 8
Preheat and roll out
Preheat oven to 400°F (200°C). On a lightly floured surface, roll out the larger dough disk to about 12-inch circle (or to fit a 9-inch pie dish with some overhang). Transfer to the pie dish, gently press into the bottom and sides, trimming excess leaving about 1/2 inch overhang.
- 9
- 10
Top crust and seal
Roll out the smaller dough disk into a circle slightly larger than the pie. Place over filling, tuck and fold the overhang under the bottom crust edge and crimp to seal. Trim excess. Cut several steam vents in the top crust with a sharp knife. Optionally brush the top with the beaten egg mixed with 1 teaspoon milk, then sprinkle sesame seeds or coarse salt.
- 11
Bake
Bake in the preheated oven at 400°F (200°C) for 20 minutes, then reduce oven temperature to 375°F (190°C) and bake another 25–30 minutes until crust is golden brown and juices bubble through vents. If the edges brown too quickly, cover them with foil.
- 12
Rest and serve
Remove from oven and let rest 10–15 minutes to set the filling. Slice and serve warm or at room temperature. Garnish with additional chopped parsley if desired.