Tuna and Cheese Yeast Pie

This tuna and cheese yeast pie is a hearty covered pie: soft yeasted dough wrapped around a savory filling of canned tuna, cheese and fresh herbs. The dough uses the simplest pantry staples, and the filling comes together in five minutes. Family and guests will love it - save this recipe and treat the people you love!

Tuna and Cheese Yeast Pie

A hearty covered pie of soft yeasted dough filled with canned tuna, cheese and herbs. Sized for an 18 cm (7-inch) pan.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Rising and proofing 2 hours hrs

Total Time 3 hours hrs

Servings: 6 servings

Course: Pies

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

Dough (makes about 500 g)

• 300 g all-purpose flour sifted
• 5 g dry yeast
• 125 ml milk warm
• 1 egg half for the dough, half for brushing
• 30 ml vegetable oil
• 30 g sugar
• vanillin a pinch
• salt a pinch

Filling

• 200 g canned tuna drained
• 50 g cheese any kind, grated
• fresh herbs any
• salt to taste

Method

 

Dough

1. Sift the flour into a bowl, add the salt, vanillin, sugar, half the egg and the dry yeast dissolved in the warm milk.
2. Knead the dough with a dough hook or by hand; work in the vegetable oil at the end. Shape into a ball, cover with plastic wrap and leave in a warm place for 1.5 hours.

Assembly and baking

1. The pie is sized for an 18 cm (7-inch) pan - weigh out 250 g of the risen dough. For the filling, flake the tuna and mix it with the grated cheese, herbs and seasoning to taste.
2. Divide the dough into two pieces, one larger and one smaller. Press the larger piece into the pan, forming sides about 2 cm high, and spread the filling over it.
3. Roll the smaller piece out thinly, lay it over the pie and pinch the edges together all around the rim. If you like, slash the top layer with a knife.
4. Let the pie proof for 30 minutes, brush with the remaining half egg and bake for 25-30 minutes at 180 °C (350 °F). Enjoy!
   

Notes

The full batch makes about 500 g of dough - the pie uses half. Bake a second pie or buns from the rest, or freeze it. Be sure to drain the tuna well.

Dough and filling tips

• Dough yield is about 500 g, while an 18 cm (7-inch) pie needs 250 g. Use the second half for another pie or some buns - or freeze it for later.
• Tuna: drain it really well, otherwise the filling turns watery and soaks the dough.
• Cheese: any cheese that grates well works - it binds the filling and adds a savory, cheesy note.
• Slashes on the top layer aren't just decoration: they let the steam escape so the lid doesn't puff up.

Storage

The pie is delicious warm or at room temperature. Keep leftovers covered: a few hours on the counter, or up to 2 days in the fridge. Reheat a slice briefly in the microwave or oven and the crust turns soft again.

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