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It took : In a bowl mix hot water, oil and wine, then add sugar and yeast. Stir until the yeast dissolves. In another bowl sift the flour and add the liquid composition. Mix with a wooden spoon for a few seconds, then turn the composition over on the work table and knead with your hands until you get a non-sticky dough. Leave to rise for about 30 minutes.
Peel and finely chop the onion and pepper. The eggs are boiled in cold water, and from the moment the water starts to boil, leave it for another 8 minutes. In a frying pan pour about 50 ml of olive oil and fry the onion and pepper (over low heat) until soft. Then add finely chopped eggs, tuna and broth. Mix well and leave to cool.
The dough is divided into two parts and two thin sheets are spread. The first sheet is placed in the tray, it must cover the bottom of the tray and the edges. Spread the filling over it and cover with the second sheet. It "closes" well on the edges and if there is any dough left, you can decorate it.
Place the tray in the oven at 175 degrees C until the pie is well browned.