Preparation time: 75 min.
Servings: 8
INGREDIENTS
2 lbs of flour
1/4 cup of white wine
1 tbsp of baking powder
1 egg
7 oz of tuna
1 hardboiled egg
1 sweet pepper
4 artichokes
10.5 oz of fried tomato sauce
1 onion
Salt
Pepper
Oil
PREPARATION
Heat 5 tbsp of oil in a pan, as soon as it smokes: remove it from the heat and let it cool. Place the sifted flour mixed with the baking powder in a bowl. Shape it into a volcano and add the wine and oil.
Season and mix well until achieving dough. Work on it adding more flour if necessary.
Heat the remaining oil on a pan and sauté the minced onion until it is lightly browned.
Strain and mix with the fried tomato; reserve. Cook the artichokes. Divide the pastry in 2 parts, one larger than the other. Extend them with the rolling pin on a dusted surface and form two thin sheets.
Line the largest round mold with a low brim, letting it brim over. Pour the fried turn over onto on the pastry, add the artichokes cut in 4 pieces, the drained and shredded tuna, chopped pepper and sliced hardboiled egg. Season everything with salt and pepper.
Cover the filling with the remaining pastry, folding the excess pastry on the brims inward and press them firmly. Trim the edges and reserve.
Garnish the surface with the reserved trimmings, baste the pie with whisked egg and place it in a preheated oven at medium temperature until it is well-done and the surface is golden.
