Tuna Puff Pies

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

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

Recipe

• 1 drain the tuna and flake with a fork into chunky pieces.
• 2 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.
• 3 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.
• 4 bake in a preheated oven at 200°c for 18 minutes.