Recipes, re-invented from cooking shows
Spicy Tuna Pie
Prep. Time:
Baking Time:
Total Time:
1 hour
35 minutes
2 hours 15 minutes
Serves:
6 individual pies
Our recipe based on Saku's Sri Lankan-inspired creation from Great British Bake Off Season 14.
In this recipe, we've addressed the pastry critiques by reducing thickness to proper 3mm, increasing oven temperature for golden browning, and adding comprehensive egg wash technique. This authentic spice blend that earned Prue's praise has been refined with proper spice toasting methods, while maintaining the surprise quail egg element and complex flavor profile that showcased Saku's cultural heritage and technical skill in creating these sophisticated individual pies.
Ingredients
FOR THE ENHANCED SRI LANKAN PASTRY:
315g pastry flour (we recommend Janie's Mill Silky Smooth flour)
5g fine sea salt
3g ground turmeric
175g cold unsalted butter, cubed
1 large egg, beaten
60-90ml ice water
1 egg beaten with 15ml milk for wash
FOR SAKU'S REFINED SPICED TUNA FILLING:
300g waxy potatoes, peeled and diced (1cm pieces)
300g tuna in oil, drained and flaked
1 large onion, finely chopped
2 medium leeks, white and light green parts sliced
2 medium carrots, finely diced
3 large garlic cloves, minced
25g fresh ginger, grated
2 green chilies, finely minced
FOR THE AUTHENTIC SRI LANKAN SPICE BLEND:
10g curry powder
5g ground coriander
3g ground cumin
3g ground fennel seeds
1g ground cinnamon
1g ground cardamom
3g red chili flakes (gochugaru)
Salt and pepper to taste
FOR ASSEMBLY:
6 quail eggs (or small chicken eggs)
30ml coconut oil
30ml tomato paste
60ml coconut milk
30g fresh cilantro, chopped
Juice of 1 lime
Instructions
CREATE THE ENHANCED PASTRY:
In food processor, pulse flour, salt, and turmeric until combined. Add cold butter cubes and pulse until mixture resembles coarse breadcrumbs with some pea-sized pieces. In small bowl, beat egg with 60ml ice water. Add to flour mixture and pulse just until dough begins to come together, adding more water gradually if needed. Turn onto lightly floured surface and gently bring together into disc. Wrap in plastic and chill for minimum 30 minutes.
PREPARE THE REFINED SPICE BLEND:
Toast whole spices (fennel seeds, cumin) in dry pan for 1-2 minutes until fragrant, then grind. Combine with remaining spices in small bowl. This toasting enhances the authenticity of Sri Lankan flavors.
BUILD SAKU'S AROMATIC FILLING:
Heat coconut oil in large skillet over medium heat. Add onions and cook 5-6 minutes until golden. Add leeks and carrots, cook 6-8 minutes until softened. Add garlic, ginger, and chilies, cook 1 minute until fragrant. Add spice blend and cook 30 seconds until aromatic. Stir in tomato paste and cook 2-3 minutes until darkened and concentrated.
COMPLETE THE FILLING:
Add diced potatoes with 60ml water, cover and cook 10-12 minutes until tender. Gently fold in flaked tuna, maintaining some texture. Add coconut milk, cilantro, and lime juice. Season with salt and pepper. Cool completely before assembly to prevent pastry sogginess.
EXECUTE PROFESSIONAL ASSEMBLY:
Preheat oven to 200°C (400°F). Roll chilled pastry to 3mm thickness on lightly floured surface. Cut 12 circles using 12cm cutter. Line 6 holes of muffin tin with pastry circles, ensuring no air pockets. Place quail egg in center of each, surround with cooled filling, leaving 1cm border. Top with remaining pastry circles, crimp edges firmly with fork to seal completely.
ACHIEVE GOLDEN PASTRY RESULTS:
Brush tops generously with egg wash for golden color. Cut small steam vents in tops. Bake 30-35 minutes until pastry is deep golden brown and internal temperature reaches 74°C (165°F). If tops brown too quickly, tent with foil during final 10 minutes.
FINAL PRESENTATION:
Cool in tin for 10 minutes before carefully removing. Serve warm, garnished with fresh cilantro and lime wedges. The pastry should be crisp and flaky, not thick or doughy.
