Tuna pie

Perfect for birthday parties or any other event where you have guests and you are going to prepare some snacks.

Buying ready-made puff pastry, the only time consuming task is to prepare the ratatouille (and even this, you can buy it canned ready-made).

TUNA PIE

2 sheets of puff pastry

2 boiled eggs

2 small cans of tuna

Beaten egg or milk (to paint the pastry)

And for the ratatouille:

2 onions

3 Italian green peppers

2 cloves of garlic

1 zucchini

4 or 5 ripe tomatoes

Olive oil

Salt

In a pan with some oil sauté the onion, pepper and garlic (everything finely chopped). You can add some salt at this point to help cooking the vegetables. When the onion begins to turn transparent, add the zucchini, cut into small cubes. Continue to sauté, stirring occasionally to prevent sticking.

Peel and cut the tomatoes and add to the vegetables. Let everything cook until tomatoes turn into sauce. Add more salt if needed. If the result is slightly acidic, you can also add some sugar.

When the tomato mixture has cooled assemble the pie.

Place a sheet of puff pastry on the baking sheet on top of parchment paper. Prick the pastry with a fork over the entire surface to prevent it from rising when you bake it. Distribute the ratatouille on the pastry, leaving a 1 cm margin all around. Add the chopped hard boiled eggs and flaked tuna. Cover with the second sheet of pastry and seal the edges by pressing the pastry with your fingers or a fork. Prick the top pastry with a fork and make two small cuts so that the steam generated inside when baking can escape. Paint with beaten egg or milk and bake at 220 degrees C until the pastry is golden brown.