BAKED TUNA OR SALMON PIE
Steps:
- Heat oven to 425. Miz potatoe, onion, bellpepper, milk, salt and pepper then spread in pastry lined pie pan. Place tuna then cheese over mixture. Cover with top crust. Make slits for steam. Bake 35-40 minutes. Cut in wedges and serve with cheese sauce or partially thinned cream of tomatoe or cream of mushroom soup.
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Ziasia Varner
[email protected]This recipe is a great way to use up leftover tuna. The pie is easy to make and it's always a hit with my family.
Elizee Angela
[email protected]This pie was a disappointment. The filling was watery and the crust was tough.
Cuymar Capdulqadir
[email protected]I've never made a tuna pie before, but this recipe made it so easy. The pie was delicious and my family loved it!
Suan Shrestha
[email protected]This pie was so easy to make and it turned out perfect! I'll definitely be making it again.
Tadiwanashe Danha
[email protected]I thought this pie was just okay. The filling was a little bland and the crust was too dry.
melissa Cadamore
[email protected]I'm not a big fan of tuna, but I really enjoyed this pie. The flaky crust and creamy sauce made it irresistible.
V
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The flaky fish and creamy sauce are so good together.
TIERTHA MAN JIMBA
[email protected]The crust was a little soggy, but overall the pie was good. I would try it again with a different crust recipe.
Komal Fatima
[email protected]This pie was a bit too fishy for my taste. I think I would have preferred to use a different type of fish.
Bonolota Sen
[email protected]I used salmon instead of tuna and it was delicious! The pie was easy to make and I loved the creamy sauce.
John Barnocky
[email protected]I followed the recipe exactly and the pie turned out great! The only thing I would change is to add a little more salt and pepper to the filling.
Suleiman Abubakar
[email protected]This tuna pie was a hit with my family! The flaky fish, creamy sauce, and crispy crust were all perfect. I'll definitely be making this again.