Ingredients
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Rice flour, for dusting
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3 sheets savoury gluten-free shortcrust pastry, partially thawed
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185g can tuna in springwater, drained, flaked
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1/2 cup frozen corn kernels, thawed
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2 tablespoons finely chopped fresh chives
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1/2 medium red capsicum, finely diced
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30g reduced-fat cheddar cheese, grated
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3 eggs
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1/2 cup milk
Method
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1Preheat oven to 190°C/170°C fan-forced. Lightly grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans. Dust holes with rice flour, shaking out excess.
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2Using a 7.5cm round cutter, cut 24 rounds from pastry sheets. Press each round firmly into prepared holes.
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3Place tuna, corn, chives, capsicum and cheese in a bowl. Whisk eggs and milk together in a jug. Add to tuna mixture. Season with salt and pepper. Stir to combine. Spoon 1 tablespoon filling into each pastry case. Bake for 15 to 20 minutes or until golden and puffed. Stand for 5 minutes. Serve.
Source: taste.com.au
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