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 32.
TUNA & CORN PIES
Tuna & creamed corn in a pastry crust makes a delicious
party food or snack.
Before you begin:
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• |
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. |
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• |
So
the food doesn’t get any germs wash your hands with
warm soapy water and dry them well. |
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• |
Read
the recipe through before you begin and get out all
the equipment and ingredients you will need. |
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• |
Don’t
forget to have fun, and the best cooks ALWAYS clean up
their mess. |
Makes: 12
Here’s what you need:
• 4 sheets frozen Shortcrust pastry, thawed
• 425g can John West Tuna,
drained
• 125g can Edgell Creamed
Corn
• 2 eggs, beaten
• 1 tablespoon chopped fresh chives
• 1/4 cup sour cream
• 1/2 cup grated tasty cheese
Here’s how to do it:
| 1. |
Cut
4 x 10cm circles from each pastry sheet. Ease pastry
circles into a greased 12 cup medium muffin pan gently
pressing pastry folds together. |
| 2. |
In
a bowl combine John West Tuna,
Edgell Creamed Corn,
eggs, chives and sour cream. Season with salt and
pepper. Spoon mixture into pastry cases and sprinkle
with cheese. |
| 3. |
Bake
in a preheated oven at 200:C for 20–25 minutes. |
Setting Up Time:
15 minutes
Cooking Time: 20 minutes
HOT TIP: Cut pastry into
7cm circles and make into mini quiches.
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