Cassava and tuna pies Recipe
Print recipe| Serves | 6 |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Total time | 50 minutes |
Ingredients
- 500g cassava, peeled and boiled in salted water until tender
- 2 eggs, beaten
Filling
- 400g canned tuna
- 2 tablespoons oil oil
- 1 tablespoon fresh coriander leaves, chopped
- 2 tablespoons onion, finely chopped
- 50g grated cheese
Directions
| 1. | Drain and mash the cassava with a potato masher. Allow to cool then blend in the eggs and set aside. |
| 2. | For the filling, heat the oil in the pan, add the onion and stir-fry until soft. Flake in the tuna and stir in the coriander leaves. Fry the mixture for a few minutes, stirring constantly. |
| 3. | Take off the heat and mix in the cheese. Take pieces of the cassava dough and pat to form flattish rounds for your pie. Place some of the filling at the center, then fold over the cassava dough, raising it a little bit to form the side of the pie crust (so the filling stays in the center) |
| 4. | Once made, put the pies on a lightly greased-baking tray. Transfer to your oven pre-heated to 170C and bake for about 15 minutes or until they are golden brown. |
| 5. | Serve hot, accompanied by homemade chili or guacamole. |
