酥皮吞拿魚湯 Tuna cream soup

酥皮吞拿魚湯


材料:

酥皮 6安士

吞拿魚 1罐

白汁 1杯

喼汁 1茶匙

檸檬汁 1茶匙

香料,鹽,洋蔥 適量



做法:

1.用少許油炒香洋蔥,將吞拿魚瀝乾後放入炒碎.

2.加入白汁及其他調味料拌勻後倒入焗盤.

3.酥皮壓成1/4吋厚,鋪在焗盤上,用高火焗20分鐘至表面金黃.



Tuna cream soup


Ingredients:

6 oz puff pastry

1 can tuna fish

1 cup white sauce

1 tsp worcestershire sauce and lemon juice

Dash of herbs and salt

some chopped onion



Method:

1. Fry onion in a little oil until soft.

2.Add drained tuna fish and break up the pieces.

3.Pour in white sauce and the other seasoning,mix well and place in an oven proof dish.

4.Roll pastry out to about 20 mins until the top is brown