Crispy puff pastry easily shaped into cases and filled with tuna, spring onions, garlic, capers, dill and sour cream. Quantities are so easily varied in a recipe such as this one, so do add more or less sour cream, depending on how creamy you'd like your Tuna Puff Pies to be, and the appropriate amount of cayenne pepper if you want them to have some bite! Adapted from a recipe on the Simply Great Meals website.
- 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
- 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.
My husband said he would have given it 10 stars if that was possible. This has a great taste. I was lucky enough to be able to use freshly caught tuna and it was fabulous. Thanks bluemoon downunder for a great recipe.
oh this was so good, I am a lover of capers, I increased the garlic and also added in some feta cheese, this is delicious and will be made again soon, thanks for sharing Bluemoon!
These were really tasty. I omitted capers (on purpose - I don't like them) and lemon zest (by mistake - I didn't have any), and found that the puffs were lacking a little zing... serves me right! I will definitely make them again, however, with some cayenne and lemon zest next time.