Mango-Roasted Pork & Tuna Pie with Rich Cheese Pastry! Yum! 
Yesterday morning I found out about Dulce Julian's Empanada Gallega Pascual. Julian is a devoted Chef friend from Buenos Aires-Argentina, and I happen to love most of his creations. After studying his recipe suggestion, I was inspired.
His "empanada Gallega" looked delicious. There were two problems thou. First, in Buenos Aires you can purchase freshly made puff pastry of really good quality at the supermarkets and delis. Since that is unheard of here in Panama, I had three choices: make the puff pastry, purchase one imported-frozen from the US, or think about something else. Well, I though about something else 
Second, it is very hard for me to follow somebody else's recipe. Unless it is a classic dish that I know by heart from cooking school or from the zillion times I have prepared it....It always tastes better if you "invented IT."
If you add your personal touch, you will create something that has never been tasted before
Back to the pie, for the crust I prepared a crunchy-golden, finger-licking Rich Cheese Pastry. (It is based on a rich shortcrust pastry, with parmesan cheese.) For the filling I used 2 cans of solid tuna packed in water (drained), left over chopped pork ribs baked in mango sauce from last night's dinner, some sour cream, 2 fresh eggs, Swiss cheese, fresh corn, fresh oregano leaves, fresh cherry tomatoes cut in halves, and freshly ground pepper and salt to taste. That's it's all I guess.
The crust was so perfect, tasty, golden and crunchy---OH! All the guests I had for lunch enjoyed it to the last bite, including myself.
I am so happy today was a no-diet day
Truly scrumptious!
See you later,
Melissa
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Tags: cuaresma, food blogs, cookingdiva, cooking, panama, recipes panama, food & drink, food, chef melissa
cuaresma panama vigilia pie pay pescado puerco tuna atun fish pescados comer comida cook cooks cocina cocinar culinary culinaria culinarios kitchen recipe recipes receta recetas cookingdiva diva gourmet panamagournet personao chef uspca iacp uspci academia artes culinarias etiqueta chef blog blogs food foods- by Chef Melissa
- April 14, 2006
- 1:00 am
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Comments
04.14.06 at 08:14 AM |
That looks absolutely sinful and delicious!!!
——-
04.14.06 at 11:53 AM |
Che bello, Melissa!
04.14.06 at 04:29 PM |
Wow! So many recipes since I was last able to go check my favorite blogs! I can’t wait until it gets warm and sunny to try that sorbet! YUMMY! And now I have another salmon recipe to help me eat all the salmon in my freezer. And just let me say that the crust you made sounds divine - you’re such an inspiration to try to make recipes my ‘own’!
04.15.06 at 08:46 AM |
That looks delicious ! Gotta try it some day.
04.16.06 at 12:08 PM |
Thank you Kelly, Ivonne and Cindy for your visit! It was really delicioso
Michelle, yes, I think this recipe will be perfect prepared with salmon!
Hope you had a wonderful Easter
Abrazos,
M
04.17.06 at 09:23 AM |
Guau! que deliciosa se ve!
Besos
04.18.06 at 03:13 PM |
Your food always looks delish Diva…
Yummy
04.22.06 at 10:37 AM |
Melissa, It’s a crunchy edged delicious pie..wish i could taste this ....
Have a nice weekend!
04.26.06 at 02:12 PM |
Hi Chef Melissa,
This looks so decadently rich… Mango, tuna and pork is not a combination I would have come up with, but you obviously are a left overs whiz. Use what’s on hand, right? What size pan did you bake it in?
Thanks,
WC.
04.27.06 at 10:35 AM |
Hola wandering coyote! thanks for your visit—-yes, I actually love creating delicious dishes with left overs. You would be amazed of the incredible results
The pan was a 10” pie pan—-kind of big for the pastry, BUT it was just perfect for the filling!
M
04.21.09 at 09:04 AM |
Wow really wonderful recipe. it looks delicious. i want to taste it. i am going to try this recipe at my home.
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