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Pastry for a 8-inch/20-cm pie
2 cans tuna, drained (10 oz/285 g) 2
1 tbsp butter 15 mL
2 tbsp chopped green onion 30 mL
6 oz shrimp, fresh or frozen & thawed 175 g
1/2 cup sour cream 125 mL
1/2 cup mayonnaise 125 mL
1/2 tsp salt 2 mL
1/2 tsp tarragon leaves 2 mL
3 hard cooked boiled eggs, sliced 3
1 beaten egg with 1 tbs/15 mL milk 1
Drain tuna & put into bowl.
Heat butter in skillet; add onion and sauté 2 minutes. Add the shrimp and heat through. Add sauteed ingredients to tuna; toss lightly. Fold in sour cream, mayonnaise, salt and tarragon gently so tuna is not mashed.
Roll out half of pastry to fit a 8-inch/20-cm pie pan roll. Put filling into pan.
Top with hard cooked boiled sliced eggs.
Roll out top half of pastry to fit over the filling.
Cut a small vent hole in top using a small cookie cutter or bottle cap.
Brush pastry with egg mixture before and after placing cut-outs on pastry to hold in place.
Bake in 400°F/200°C oven for 30-35 minutes or until golden brown and crisp.
Chef's Note
OPTIONAL: You can roll out scraps of pastry dough to decorate top if desired.
The pastry crust I use is in the dairy section at most any grocery store
2 cans tuna, drained (10 oz/285 g) 2
1 tbsp butter 15 mL
2 tbsp chopped green onion 30 mL
6 oz shrimp, fresh or frozen & thawed 175 g
1/2 cup sour cream 125 mL
1/2 cup mayonnaise 125 mL
1/2 tsp salt 2 mL
1/2 tsp tarragon leaves 2 mL
3 hard cooked boiled eggs, sliced 3
1 beaten egg with 1 tbs/15 mL milk 1
Drain tuna & put into bowl.
Heat butter in skillet; add onion and sauté 2 minutes. Add the shrimp and heat through. Add sauteed ingredients to tuna; toss lightly. Fold in sour cream, mayonnaise, salt and tarragon gently so tuna is not mashed.
Roll out half of pastry to fit a 8-inch/20-cm pie pan roll. Put filling into pan.
Top with hard cooked boiled sliced eggs.
Roll out top half of pastry to fit over the filling.
Cut a small vent hole in top using a small cookie cutter or bottle cap.
Brush pastry with egg mixture before and after placing cut-outs on pastry to hold in place.
Bake in 400°F/200°C oven for 30-35 minutes or until golden brown and crisp.
Chef's Note
OPTIONAL: You can roll out scraps of pastry dough to decorate top if desired.
The pastry crust I use is in the dairy section at most any grocery store
