Tuna Pies

~Vorbereitung~

1. Peel the onions in half, cut into thin rings and to flavor them in a tall, large 2 tablespoon. Spread the pan filled with olive oil. Cut the olives into very small cubes. Peel the boiled and cooled eggs and cut them into small pieces. Drain the tuna cans.

~Füllung für die Pasteten~

1. Heat the pan slowly, not too strong and stir occasionally, steam the onions until translucent. Add the tuna, mix and sweat briefly. Add the tomato and tomato pieces and stir.
2. Season with 3-4 generous pinches of salt and a good pinch of sugar and bring to a simmer. Now stir in the olive and egg pieces and simmer for 1.5-2 hours at a low temperature with a half-closed splash guard. Stir occasionally, taking care not to let the moisture on the splash guard trickle into it. As much liquid as possible should evaporate / escape until it is a thick, coarse paste.
3. If necessary, season again with salt and then leave to cool completely at room temperature. The filling can be prepared the day before. 😉

~Herstellung des Teiges~

1. The first thing to say about the dough is that it is very demanding and needs a lot of strong affection. 😉 So if you have a lot of strong hands, you should take advantage of them. 😉 It was worked on for about an hour in total and was very thirsty, so this time he needed about 1.5 cups of wine. If it is too firm, always add wine and never add olive oil. 😉
2. Put the flour in a large bowl and add a generous pinch of salt. Mix a little and make a well by adding half of the olive oil to the coffee cup. Start to mix slowly and gradually add the white wine and the rest of the olive oil, mix and knead well. Now the dough needs to be kneaded well and vigorously. Also suitable for reducing aggression, so go for a fight. 😉 If it is still too firm, always add some wine and knead it well until the wine is completely incorporated. It should be a smooth, very elastic, non-sticky dough. As soon as the dough is ready, cover with foil and a drying cloth, otherwise it will begin to air dry immediately.

~Herstellung der Pasteten~

1. Heat the oven to 160 ° C hot air! Take a small handful of batter and then cover again. Knead the dough a little more as it is now a little oily on the surface. Roll out thinly on a suitable surface, approx. 2 mm. Place a spoonful of filling in the middle, fold over each other and, with as little air as possible, immediately press the dough firmly with your thumb. Cut along it with a dough wheel (wave) or cut out with a wave-shaped cookie cutter. Press the ends firmly on again, place them on a baking sheet lined with baking paper and press down there again (as the dough is very elastic and likes to contract again) and brush with whisked egg. If the dough tears in one place by contracting it, it will get a thin patch on it. 😉
2. As soon as the first baking sheet is filled, brush all the pies again briefly with the beaten egg and place in the oven for approx. 15 minutes at 160 – 170 ° C. In the meantime, fill the next baking sheet. 😉 The dough makes about 100 pies … sometimes there is some filling left over that can be eaten as a spread. 😉
3. The pies can be eaten warm, but otherwise let them cool and eat like that. And if you don’t all need them promptly for a large company, party, birthday, buffet, etc., you can freeze them in a can and defrost them as required. Possibly then briefly put into the oven again, but this is not absolutely necessary.
4. Is a very tasty amuse gueule, e.g. for Christmas dinner! Also always welcome at a buffet and gone in no time!
5. Bon appetit !!! Bom Apetite !!!