Tuna Puff Pies
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
404
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).