Tuna Polvorosa

Ingredients

• 1 tablespoon (15 ml)olive oil
• ½ cup (80 g)onion, chopped
• ¼ cup (40 g)leek, chopped
• ¼ cup (40 g)celery, chopped
• 2 cloves (10 g)garlic, minced
• ⅓ cup (55 g)red pepper, deseeded and chopped
• 1 tablespoon (10 g)ají dulce (Venezuelan sweet red pepper), deseeded and chopped
• 16 oz (450 g; 3 small tins)tuna in olive oil, drained
• 1 cup (240 ml)white wine
• ⅓ cup (65 g)papelón (panela or piloncillo)
• 1 teaspoon (5 g)mustard
• 1 teaspoon (5 ml)red wine vinegar
• ⅓ cup (80 ml)Worcestershire sauce
• 1 cup (180 g)tomatoes, peeled, deseeded and diced
• ⅓ cup (50 g)raisins
• ⅓ cup (50 g)pimiento-stuffed Manzanilla olives, sliced
• 1 tablespoon (10 g)capers
• 2bay leaves
• ¼ teaspoon (1 g)freshly ground black pepper
• ½ teaspoon (2 g)cayenne pepper
• 3 tablespoons (45 g)tomato paste
• to tastesalt
• 3 cups (375 g)plain flour
• 20 tablespoons (280 g)cold butter, cubed
• 2 tablespoons (25 g)sugar
• 2 pinchessalt
• 6–7 tablespoons (90–105 ml)ice water

Instructions

1. 1

   Chop the sofrito

   Finely chop the onion, garlic, leek, green onion, red pepper and ají dulce in a food processor.

2. 2

   Soften vegetables

   Heat the oil in a deep pan or Dutch oven over medium heat. Add the sofrito and sauté for 4–5 minutes, until softened and wilted.

3. 3

   Add the filling

   Stir in the tuna, white wine, Worcestershire sauce, tomatoes, papelón, mustard, bay leaves, olives, raisins, capers, vinegar, black pepper and cayenne.

4. 4

   Simmer the stew

   Bring the mixture to the boil uncovered over medium-high heat. Turn the heat down to medium-low and cook uncovered for 30 minutes, then season with salt. Lower the heat and cook for a further 15 minutes before taking the pan off the heat.

5. 5

   Rest the filling

   Cover the pan with a cotton or linen tea towel, set the lid on top and leave the stew at room temperature for six hours.

6. 6

   Finish the filling

   Stir in the tomato paste until fully combined. Taste and add more salt if needed.

7. 7

   Mix dry ingredients

   Put the flour, sugar and salt in a food processor and pulse a couple of times.

8. 8

   Cut in butter

   Add the cold butter and pulse until the mixture looks like coarse, sandy crumbs.

9. 9

   Bring dough together

   Add the ice water a little at a time, pulsing until the dough just comes together.

10. 10

    Chill pastry rounds

    Divide the dough into two portions, about 60% for the base and 40% for the top. Place each portion on cling film, cover with another sheet and roll or flatten into a circle about 18 cm across. Wrap well and refrigerate for at least one hour.

11. 11

    Prepare the oven

    Take the dough out of the fridge about 15 minutes before rolling. Preheat the oven and a pizza stone to 200°C; if you do not have a pizza stone, preheat the oven to 220°C.

12. 12

    Roll the base

    Put the base dough on a cling-film-covered surface and cover with another sheet. Roll from the centre outwards until it is about 0.6 cm thick.

13. 13

    Line the tin

    Remove the top cling film and transfer the dough to an 20 cm loose-bottomed quiche tin. Gently press it into the base and sides, then run a rolling pin over the rim to trim the excess.

14. 14

    Fill the pastry

    Spoon in the tuna mixture and spread it evenly over the pastry base.

15. 15

    Seal the pie

    Roll out the remaining dough and lay it over the filling. Press the edges together to seal, trim with a rolling pin and prick the top all over with a fork.

16. 16

    Chill the pie

    Refrigerate the assembled polvorosa for at least 15–20 minutes before baking.

17. 17

    Brush with egg

    Whisk the egg with one tablespoon of water in a small bowl, then brush the mixture over the pie.

18. 18

    Bake the first stage

    Bake the polvorosa on the pizza stone for 20 minutes at 200°C.

19. 19

    Finish baking

    Lower the oven temperature to 190°C and bake for another 40 minutes, until the pastry is evenly golden.

20. 20

    Rest before slicing

    Transfer the pie from the oven to a cooling rack and leave it for at least 15–20 minutes before slicing and serving.

What is tuna polvorosa?

Polvorosa is a Venezuelan pie associated with Caracas cooking, traditionally made with a rich filling inside a crumbly, buttery pastry. This version uses tuna rather than meat, with sweet, tangy and savoury notes layered through the stew.

The filling is cooked well ahead and the pastry is chilled before baking. Those pauses make this a project for a special occasion, but they also give the pie its distinct contrast of deeply flavoured filling and crisp crust.

Nutrition and macros by portion

The nutrition label shows one serving as written: 662 calories, 23g protein, 60g carbs, 36g fat.

The pastry flour and sugar provide much of the carbohydrate, while the butter carries most of the fat. Tuna supplies much of the protein, with additional fat from the pastry and olive oil. Pair a slice with a generous serving of salad or vegetables for a more balanced plate.

Building the tuna stew

Sofrito: onion, leek, celery, garlic and peppers provide the aromatic base. Let the vegetables soften in the oil before adding the tuna and the rest of the filling ingredients.

Sweet and tangy notes: papelón and raisins bring sweetness, while wine, vinegar, capers, olives and Worcestershire sauce add acidity and savoury depth. Ají dulce is a mild, fragrant pepper; cayenne supplies the heat.

Why the filling rests

The stew simmers for 45 minutes in total, then rests at room temperature for six hours before the tomato paste is stirred in. That extended pause is part of the recipe, so plan it in rather than trying to assemble the pie straight after cooking.

Keep the pan covered as directed during the rest. The filling should be ready to spread once the tomato paste has been mixed through and the seasoning has been checked.

Keeping the pastry flaky

Cold butter: pulsing it into the flour until the mixture resembles coarse crumbs avoids working the dough into a smooth, elastic mass. Add the ice water gradually and stop as soon as the dough holds together.

Chilling: refrigerate both pastry rounds for at least an hour, then chill the assembled pie for 15–20 minutes or longer before baking. The dough is easier to handle when cool and should be rolled gently to avoid tearing.

Assembling the pie

Base: roll the larger portion to about 0.6 cm thick and use it to line a 20 cm loose-bottomed quiche tin. Press it gently into the base and sides, then trim the overhang.

Top: spread the filling evenly, cover it with the smaller pastry round and seal the edges. Pricking the top with a fork gives steam a way to escape as the pie bakes.

Baking and serving

The oven starts at 200°C with a pizza stone, or 220°C without one. After 20 minutes, reduce the temperature to 190°C and bake for a further 40 minutes, looking for an evenly golden crust.

Let the polvorosa rest on a cooling rack for at least 15–20 minutes before cutting. Serve it as the centrepiece, with a simple green salad or cooked vegetables alongside.

Recipe notes & tips

• Allow enough time for the six-hour filling rest as well as the pastry chilling.
• Drain the tuna before adding it so the filling does not start out unnecessarily wet.
• Add the ice water gradually and stop pulsing as soon as the dough comes together.
• Use cling film above and below the dough to make rolling and transferring easier.
• Check that the edges are sealed before baking to help keep the filling enclosed.
• Let the baked pie rest before slicing so the filling is easier to serve neatly.

Variations

• Adjust the heat: reduce the cayenne for a milder filling or add a little more for extra warmth.
• Use another sweetener: panela or piloncillo can stand in for papelón as listed in the recipe.
• Change the olives: use sliced green olives without pimiento stuffing if that is what you have.
• Make smaller pies: divide the dough and filling between smaller tins, adjusting baking time to suit their size.
• Serve with salad: add crisp leaves and a sharp dressing to contrast with the rich pastry.

Common mistakes to avoid

• Overworking the dough: stop pulsing once it just comes together to keep the pastry tender.
• Adding water all at once: add it gradually so the dough does not become too wet.
• Skipping the filling rest: allow the full six hours at room temperature as directed before adding the tomato paste.
• Rolling warm pastry: chill the dough for at least an hour and let it warm for only about 15 minutes before rolling.
• Cutting immediately: rest the baked pie for at least 15–20 minutes so it is less likely to fall apart.
• Skipping the top vents: prick the pastry all over with a fork before chilling and baking.

How to store

Refrigerate leftover pie in a covered container and eat within 3 days. Reheat portions in an oven until heated through; the microwave is quicker but softens the pastry.

Frequently asked questions