Tuna Puff Pies
photo by Alison J.
- Ready In:
- 33mins
- Ingredients:
- 11
- Yields:
-
12 Tuna Puff Pies
- Serves:
- 12
ingredients
- 1 1⁄3 sheets frozen reduced-fat puff pastry, thawed
- 425 g tuna in brine
- 2 spring onions, finely chopped
- 2 garlic cloves, finely minced
- 1⁄4 cup capers
- 1 teaspoon dill
- salt, to taste
- fresh ground black pepper or cayenne pepper, to taste
- 1⁄2 - 1 cup low-fat sour cream
- 2 tablespoons parsley, finely chopped
- 1 teaspoon lemon zest, finely grated
directions
- Drain the tuna and flake with a fork into chunky pieces.
- Cut the whole pastry sheet into 9 squares of 8cm x 8cm, and the 1/3 of a sheet into 3 squares. Arrange each pastry square into a greased muffin pan.
- Divide the tuna evenly between the 12 pastry cases, sprinkle evenly with spring onions, garlic, capers and dill; and add salt and fresh ground black pepper or cayenne pepper, to taste. Top each Tuna Puff Pie with a dollop of sour cream (YOU decide on the size of the dollop!) and sprinkle with parsley and lemon zest.
- Bake in a preheated oven at 200°C for 18 minutes.
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RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!