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 6.
MAGIC PUFF PIES
Before you begin:
• |
Kitchens
can be dangerous so make sure you have just read the Kitchen
Safety Checklist. |
• |
Check
with Mum or Dad that you are allowed to cook. |
• |
So
the food doesn’t get any germs wash your hands with
warm soapy water and dry them well. |
• |
Read
the recipe through before you begin and get out all
the equipment and ingredients you will need. |
• |
Don’t
forget to have fun, and the best cooks ALWAYS clean up
their mess. |
Makes: 24
Here’s what you need:
• 4 sheets puff pastry
• 425g can John West Tuna
in Brine, well drained
• 310g can Edgell Corn Kernels,
drained
• 3 spring onions, finely sliced
• 1 egg, lightly beaten
• 1/4 cup sour cream
• Squeeze lemon juice
• 1 tablespoon milk
Here’s how to do it:
| 1. |
Cut
24 rounds of pastry using a 7.5cm cutter and 24 rounds
using a 6.5cm cutter. Line the base of 2 shallow patty
pan trays with the larger rounds of pastry. |
| 2. |
Mix
together John West Tuna,
Edgell Corn Kernels, spring onions, egg, sour
cream and lemon juice. Spoon mixture into pastry cases. |
| 3. |
Cover
with the smaller rounds of pastry and cut a small
slit in the centre of each pie. Lightly brush with
milk and bake in a preheated oven at 210°C for
15–20 minutes. |
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