French tuna tomato Lorraine pie

French tuna tomato Lorraine pie

Introduction:

"French Lorraine pie is already a French home dish that many people have come into contact with. This time, the Lorraine pie made by Juju is added with some French Dijon mustard sauce, and the taste is more hierarchical."

Production steps:

Step 1: stir the flour and sugar, put in the butter, and continue to stir until the butter and flour are in the state of fine sand

Step 2: put in the eggs and stir well

Step 3: add milk and continue kneading

Step 4: wait to form a large dough, stop kneading, and refrigerate for about 30 minutes

Step 5: roll the frozen dough thin

Step 6: put it in a buttered baking pan and gently adjust the hole with a fork

Step 7: spread mustard on the cake and fill it with cut tomatoes

Step 8: mix the eggs, milk and cream well, then sprinkle with salt and pepper

Step 9: put small pieces of emonta cheese on the tomato, pour in the milk and egg juice just made, put it into the oven preheated to 180 degrees and bake for about 40 minutes

Materials required:

High gluten flour: 250g

Butter: 150g

Egg: 1

Water: 5 spoons (or milk)

Sugar: 1 teaspoon

Tomato: 1kg

Emonta cheese: 150g

Cream: 150ml

Milk: 150ml

Dijon mustard: 3 teaspoons

Salt: a little

Pepper: a little

Note: be careful not to insert the hole in the cake with a fork, otherwise the egg juice will flow out through those small holes and accumulate under the cake, so that the baked pie will not be crisp

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: salty and fresh