Tater Crust Tuna Pie Recipes

CHEESY TUNA TATER PIE

Steps:

• Heat oven to 400°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 5 minutes.
• Meanwhile, in medium bowl, mix potato flakes, 1 cup of the cheese, the olives, soup, tuna and egg until well mixed.
• Remove partially baked shell from oven. Spoon filling into shell. Return to oven; bake 15 minutes longer.
• Sprinkle top of pie with french fried onions and remaining 1/2 cup cheese. Bake 10 to 15 minutes longer or until cheese is melted and onions begin to brown. Let stand 5 minutes before serving.

CREAMY TUNA AND MASHED POTATO PIE

Steps:

• Mix together the cheese sauce, drained and flaked tuna, corn, chives and salt and pepper.
• Pour into a shallow baking dish (I use a round non stick cake pan).
• Top with mashed potato.
• Sprinkle with grated cheese.
• Bake in a 180 degree oven for 30 minutes or until brown on top and bubbly.

TATER CRUST TUNA PIE

Steps:

• In a small bowl, combine flour and potato flakes; cut in the butter until crumbly. Add water, 1 tablespoon at a time until dough is moist enough to hold together.
• Press pastry over bottom and up sides of an ungreased 9in. pie plate. Flute edge.
• Set aside 1/2 cup onions.
• Sprinkle remaining onions into pasrty shell.
• In a large bowl, combine all filling ingredients, reserving 1/2 cup of cheese; set cheese aside.
• Spoon tuna filling into into pastry crust.
• Bake at 350 for 25-30 mins or until crust is golden.
• Sprinkle with reserved cheese and onions; bake 5-10 more minutes or until cheese is melted.
• Let stand 5 minutes before serving.

TATER CRUST TUNA PIE

Steps:

• In a small bowl, combine flour and potato flakes, cut in butter until crumbly. Add water, 1 tablespoon at a time, until the dough is moist enough to hold together. Press pastry over bottom and up the sides of an ungreased 9" pie pan. Flute edge. Set aside 1/2 c onions for topping. Sprinkle remaining onions into pastry shell.
• In a large bowl, combine the egg , soup, 1/2 cup cheese, potato flakes, tuna and olives./ Spoon into pasty crust.
• Bake 350 for 25 min or until the crust is golden. Sprinkle remaining cheese and reserved onions. Bake 5-10 min longer until the cheese is melted.
• Let stand 5 minutes before serving.

EASY WEEKNIGHT TUNA POT PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt the butter in a saucepan over medium heat. Add onions and cook until soft and translucent. Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes. Stir in the cream of mushroom soup. Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.
• Unroll and separate the crescent rolls. Lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly. Bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes. Let the pie sit for 5 to 10 minutes before cutting and serving.

TATER CRUST TUNA PIE

Steps:

• In medium bowl combine flour and potato flakes.
• Cut in margarine until crumbly.
• Add water 1 tbsp at a time until dough is just moist enought to hold together.
• Press over bottom and up sides of ungreased 9 or 10 inch pie plate.
• Flute edges.
• Set aside 1/2 c french fried onions.
• Sprinkle remaining onions into pastry shell.
• In another bowl, combine the filling ingredients except 1/2 c cheese.
• Spoon filling over onions in pe plate.
• Bake at 350 for 25-30 minutes or until crust is golden.
• Sprinkle with reserved cheese and onions.
• Bake 5-10 minutes longer or until cheese is melted.
• Let stand 5 minutes before cutting.

TUNA EMPANADA PIE

Steps:

• Heat oven to 200C/180C fan/gas 6. Fry onion, garlic, potatoes and carrots in oil for 5 mins until softening. Add peppers, paprika, herbs and tomato purée, and cook for 5 mins.
• Add stock, bring to the boil, then simmer until stock is absorbed and vegetables are tender. Add the tuna.
• Roll a quarter of the pastry into a 22cm circle. Roll remaining pastry to line a 22cm loose-bottomed tin, allowing the pastry to come over the edges of the tin.
• Fill with the tuna mix and top with the pie lid. Brush the edges with egg then fold over the sides and press down with a fork to seal. Make two holes in the top, brush with egg and bake for 35-40 mins until golden brown. Leave to cool slightly, then serve.