Name: Broccoli Tuna Pie
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 150g Low-gluten flour; 1 piece egg; 65g butter; 1/4 teaspoon salt; 150g tuna; 200g Broccoli; 50g White jade mushroom; 100g Mozzarella cheese; 1 piece yolk; 50g milk; 50g Light cream; Some Crushed black pepper

Broccoli Tuna Pie

1. Sift low-gluten flour into the basin

2. Cut the softened butter into small pieces and pour into the flour

3. Wrap the flour with your hands and knead the butter into coarser particles, add 1 beaten egg

4. Knead into a smooth dough and let it stand for 10 minutes

5. At this time, you can make egg custard sauce, and beat the eggs and egg yolks

6. Add milk and whipped cream and mix well

7. Sift the stirred sauce to get a fine and even custard

8. Roll the proofed dough into a suitable size, spread it on the bottom of the pan, and pierce some holes in the bottom with a fork

9. You can press the baking stone before entering the oven, if not, you can use rice or various beans wrapped in tin foil instead

10. Then put it in the preheated oven at 200℃ and bake for 10 minutes, then take out the pressed rice and continue to bake for 5 minutes

11. We can process the vegetables while the pie crust is empty. Blanch the broccoli and drain the water. Wash the white jade mushrooms and wipe off the water.

12. Canned tuna strained juice

13. Take out the baked pie crust and spread the tuna first

14. Then arrange the broccoli

15. Arrange the white jade mushrooms

16. Sprinkle with cheese

17. Pour the custard

18. Sprinkle evenly with salt and black pepper, and bake in a preheated oven at 200℃ for 30 minutes.

Tips:
1. The pie crust must be cooked in advance to evaporate the excess water to get a crispy pie crust bottom.
2. The custard must be sieved, so that the finished product will taste good and more delicate.
3. Vegetables can also be replaced according to your own preferences.