Tuna Puff Pies - cooking recipe

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

Preparation

Drain the tuna and flake with a fork into chunky pieces.
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.
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.
Bake in a preheated oven at 200\u00b0C for 18 minutes.