Four Easy Appetizer Recipes for the Long Weekend (Tuna Pie, Potato Dough Chicken Fritters, Blender Pizza, and Creamy Chicken Sandwich)

For the pie filling, thinly slice half an onion. Cut about 8 to 10 grape (or cherry) tomatoes into quarters (for the filling) and set aside a few for garnishing.

In a bowl, mix the canned tuna (or sardines), sliced onion, and quartered tomatoes. Season with a pinch of salt, black pepper, and drizzle with olive oil to moisten.

Add a little fresh herbs to the filling and mix well to finish. Set aside.

Prepare the pie batter: blend three eggs, 1/4 cup of oil, and one cup of whole milk in a blender until smooth.

Add two cups of all-purpose flour and one teaspoon of salt to the liquid mixture and blend again.

Finally, add one and a half tablespoons of baking powder and blend quickly, just to incorporate, or mix with a spatula, taking care not to overmix.

Assemble the pie: spread half the batter into a baking dish. Uniformly cover with the prepared tuna filling, making sure to cover the edges well.

Add a layer of mozzarella over the filling and cover with the remaining batter, spreading carefully.

Garnish the pie by arranging the reserved tomatoes on top and sprinkling with oregano.

Bake the pie in a preheated oven at 350º F for approximately 35 minutes, or until golden brown and a toothpick inserted comes out clean.

For the potato dough (for coxinha), boil about 620g of potatoes in boiling water with a pinch of salt for about 15 minutes, or until very tender.

Drain the water well and mash the potatoes. It is recommended to press the mashed potato through a sieve to ensure a fine texture.

In the same pot the potatoes were cooked in, add two cups of milk, two cups of chicken broth (or made from bouillon cubes), 50g of butter, and three teaspoons of salt. Bring to a boil.

As soon as it boils, add 500g of all-purpose flour all at once and stir vigorously over low heat until all the flour is incorporated into the dough.

Remove the dough from the pot, spread it on the counter, and let it rest for 5 to 10 minutes to cool slightly.

Knead the warm dough vigorously for about 5 minutes on the counter until it is smoother and more elastic.

Prepare the chicken filling: sauté a ready-made seasoning mix (or onion, garlic, and bell pepper) in a drizzle of olive oil.

Add 500g of cooked and shredded chicken to the sauté. Season with salt, smoked paprika, crushed red pepper flakes, and two tablespoons of mustard. Mix well over medium heat.

Incorporate two tablespoons of cream cheese and a little fresh herbs into the chicken, mixing to bind. Let the filling cool completely.

Flatten portions of the potato dough in the palm of your hand, forming a cup shape with raised edges. Fill with the chicken mixture and a dab of creamy cheese spread, if desired.

Seal the coxinha by pinching and pressing the edges tightly, and shape the pointed end in the classic style.

Dredge the coxinhas (and cheese balls, if making) by first dipping them in cold milk and then coating them generously with Panko breadcrumbs or regular breadcrumbs.

Deep-fry the snacks in enough oil to fully submerge them, over medium-low heat, to ensure they cook through without burning the outside. Fry for 3 to 5 minutes until golden and crispy.

Remove the fried coxinhas and place them on paper towels to absorb excess grease.

Make the pizza dough: in the blender, combine one egg, one cup of milk (240ml), and one tablespoon of melted butter.

Add one and a half cups of all-purpose flour, half a teaspoon of salt, and one tablespoon of baking powder. Blend again until you have a smooth batter, using a spatula to help in the blender jar if needed.

Divide the batter in half and spread one half evenly (making a very thin layer) onto a pizza pan lightly greased with olive oil (for a 28cm diameter pizza).

Pre-bake the crust in the oven at 400º F for 10 to 15 minutes, until the top is dry and the base is lightly browned.

Remove the pre-baked crust and cover it entirely with tomato sauce.

Arrange mozzarella, a little gorgonzola (use sparingly due to its strong flavor), and tomato slices over the sauce.

Finish with a sprinkle of grated Parmesan and a pinch of oregano over the tomatoes.

Return the pizza to the oven for about 5 minutes to melt the cheese.

For the creamy chicken sandwich filling, sauté half a chopped onion, a strip of bell pepper (optional), two minced garlic cloves, and one small grated carrot in a drizzle of olive oil.

Add about 300g of shredded chicken to the sauté. Season with paprika, adjust salt and black pepper, mixing well over medium heat.

Incorporate one tablespoon of mustard, half a cup of cream cheese, and two tablespoons of mayonnaise into the chicken. Mix until the ingredients combine.

Assemble the sandwich by spreading a portion of the creamy chicken mixture onto the bun. Add slices of tomato, lettuce, or cucumber as preferred, close, and serve.