Any of you who follow my blog will know that I love simple recipes. Not because I don’t like the challenge of a complex recipe, but because I do a lot of my cooking and baking during the week and I don’t often have a lot of time to labor over complex recipes. When I cook or bake, I like to make something that I can easily repeat during the week. Most complicated and laborious recipes I will leave for the weekend and even if they are exquisite I will usually make them once and then forget to make them again.
One of my go-to recipes during the week is a blender pie that is really quick and easy to put together and uses any kind of filling you have available in the house. The batter takes about 5 minutes to make and the filling often doesn’t take longer than 10 to 15 minutes.
Brazilians love blender pies and they come with all different fillings from chicken to tuna to vegetable medleys. Whatever can make for a tasty pie is bound to, one day, end up in a blender pie.
Usually I make an escarole and sausage blender pie (find the recipe HERE). But, we have stopped growing escarole on the farm, so I needed to find a new filling. I came across this recipe for a tuna and sweet corn pie sometime ago and absolutely loved it. I prefer this batter to my previous blender pie recipe and the filling is so tasty that this pie is a meal on its own!
For the Filling:
1 onion, finely chopped
1 carrot, chopped into small pieces or grated
1-2 tomatoes, diced
1 can of sweet corn
1-2 cans of tunafish
For the batter:
1 1/2 cups of white flour
1 cup of milk
1/2 cup of vegetable oil
Salt and pepper to taste
1 tbsp of baking powder
The Filling: In a large frying pan add a little bit of olive oil and heat. Add the onion and sautee for 5 minutes. Add the carrots and continue sauteeing until just tender, about 10 minutes. Add the tomato, sweet corn and tuna fish. Leave on the heat, stirring regularly, for another 5 minutes. Set aside to cool.
The Batter: Mix all of the ingredients together in a blender or a bowl.
Preheat the oven to 355F/180C. In a rectangular glass dish add a thin layer of the batter. Add the filling. Cover the filling with the remaining batter. Bake in the oven for approximately 45 minutes or until cooked through and lightly brown on top.
Serve with rice, beans and collards.