Tuna Puff Pies

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

Directions

1. 1

   Drain the tuna and flake with a fork into chunky pieces.

2. 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. 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. 4

   Bake in a preheated oven at 200°C for 18 minutes.