Somedays, you just want food on the table with minimal preparation. A fast peek midst the stores on my shelves and in the fridge and the Solar Tuna Pie with Egg Sauce was born! And, it was delicious -- both the cooked pies and the cold leftover filling for sandwiches, the next day. Using ready-to-fill refrigerated pie crusts, two per package, I cut each roll in half and lightly rolled them to compress the dough and make it just a touch thinner. Tuna mixture: 2 cans drained tuna, 1/2 medium onion, 1 green pepper, 1 stalk celery, 1/4 head Boston lettuce, (all finely chopped), 1 Tablespoon sweet relish, 1 teaspoon yellow mustard, salt and pepper to taste, 1/4 teaspoon mace, 1/4 teaspoon cumin (optional), 1/2 cup shredded cheddar cheese, 1/4 cup shredded mozzarella cheese. Mix all ingredients thoroughly. Preheat solar oven to 225F. Line pan with parchment paper. Place large scoop of filling on one-half of semi-circle of pie crust, fold other half over top and pinch closed with fork tines. Place on parchment paper. Mix 1 egg with 1 Tablespoon water, then brush top of pie moons. Sprinkle top with a cracked pepper mix and some Sea Salt. Place uncovered in oven until tops are browned, approximately 45 minutes.
Here it is, straight from the oven without any sauce. The crust was flaky and well-browned. I think the red sucked some of the brown color out of the photo. It was great, this way, and also with the Egg Sauce. Just use two whole eggs in a basic white sauce, your favorite herbs and spices, and you're good to go!
Fast, delicious, and plenty of time to get back to getting my eggs ready for the State Fair!
