Tuna and Shrimp Pie

Submitted by: Linda Boyette	Country: USA
Category: Home/Fish & Seafood
Quantity: 4-6 servings	Preparation time: 0:30 hr. Cooking time: 0:30 hr.

Ingredients

	Pastry for a 8-inch/20-cm pie
2	cans tuna, drained (10 oz/285 g)	2
1 tbsp	butter	15 mL
2 tbsp	chopped green onion	30 mL
6 oz	shrimp, fresh or frozen & thawed	175 g
1/2 cup	sour cream	125 mL
1/2 cup	mayonnaise	125 mL
1/2 tsp	salt	2 mL
1/2 tsp	tarragon leaves	2 mL
3	hard cooked boiled eggs, sliced	3
1	beaten egg with 1 tbs/15 mL milk	1

Directions

Drain tuna & put into bowl.

Heat butter in skillet; add onion and sauté 2 minutes. Add the shrimp and heat through. Add sauteed ingredients to tuna; toss lightly. Fold in sour cream, mayonnaise, salt and tarragon gently so tuna is not mashed.

Roll out half of pastry to fit a 8-inch/20-cm pie pan roll. Put filling into pan.

Top with hard cooked boiled sliced eggs.

Roll out top half of pastry to fit over the filling.

Cut a small vent hole in top using a small cookie cutter or bottle cap.

Brush pastry with egg mixture before and after placing cut-outs on pastry to hold in place.

Bake in 400°F/200°C oven for 30-35 minutes or until golden brown and crisp.

Chef's Note

OPTIONAL: You can roll out scraps of pastry dough to decorate top if desired.

The pastry crust I use is in the dairy section at most any grocery store