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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I was looking for something a little different for an appetizer to serve at a party. These were a bit of a hit to Tuna and non Tuna lovers alike. I made mine in patty pans and got about 24, but the recipe says to use muffin pans. N.B. The recipe is for Tuna in springwater but I was unable to list springwater! Ingredients:
4 sheets frozen shortcrust pastry, thawed |
425 g canned tuna in water, drained well |
125 g creamed corn |
2 eggs, beaten |
1 tablespoon fresh chives, chopped |
1/4 cup sour cream |
salt and pepper, to taste |
1/2 cup tasty cheese, grated |
Directions:
1. Cut 4 each 10cm circles from each pastry sheet.
2. Place pastry circles into a greased 12 cup medium muffin tin.
3. Combine creamed corn, eggs, chives and sour cream and season with salt and pepper.
4. Spoon mixture into pastry cases and sprinkle with cheese.
5. Bake in a preheated oven at 200ºC for 20-25 minutes.
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