Bom Petisco pie in a can

BOM PETISCO PIE IN A CAN

INGREDIENTS

2 x 120 g Bom Petisco tuna

2 un aubergine

2 chopped cloves garlic

50 g chopped chorizo

80 g chopped onion

Extra virgin olive oil

Pepper

Salt

Mint

Egg yolk

400 g shortcrust pastry

INSTRUCTIONS

Cut the aubergines in a half and make some cuts in the pulp. Season with olive oil and salt. Place in the oven, heated to 190ºC, for 40 minutes.

 

When roasted, remove the pulp with a spoon and reserve.

Sautée the chorizo, garlic and onion in olive oil. Add the pulp of the aubergine and perfume with mint. Season with salt and pepper and mix it well.

To prepare the pie, stretch two thirds of the pastry to cover the bottom of the cans.

Stuff with the aubergine, overlay with the Bom Petisco tuna and cover with the remaining pastry.

Bake in an oven heated to 180ºC for about 15 minutes.

Bom Petisco and sweet potato "Empadão"
Bom Petisco and chorizo croquettes with chive aioli
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