John Myers
Contents
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Ingredients
For the dough:
- For the dough:
- 225 g Flour
- 2 Egg yolk
- 1 pinch Salt
- Some pepper
- 100 g Diced butter
For the tuna cream:
- 1 can Tuna canned drained in oil
- 1 Onion
- 1 Chinese garlic
- 200 g Sour cream
- 3 tsp Chopped parsley until smooth
- Salt and pepper
For the set:
- Yellow pepper and dill
Aside from that:
- Fat for the baking sheet
- Cling film
Instructions
For the dough:
- Quickly knead all the dough ingredients together, wrap in foil and refrigerate for 1 hour. In the meantime, carefully grease a muffin baking sheet.
- Roll out the dough on a floured surface. Cut out round cookies the size of the recess in the tray (the dough contracts a little when baking). Place in the wells and bake in a preheated oven at 200 degrees for about 12-15 minutes until golden brown. Take out and let cool down a bit. Carefully remove the cookies from the baking sheet and place on a wire rack to let cool down completely.
For the tuna cream:
- Finely chop the tuna with a fork. Finely chop the onion and garlic. Mix everything with the sour cream until smooth. Stir in parsley and season with salt and pepper to taste.
- Spread on the cookie just before serving and garnish as desired (here yellow pepper slices and dill). IMPORTANT: DO NOT make the cream with the hand blender, otherwise the whole blessing will be too runny.
Nutrition
Serving: 100gCalories: 376kcalCarbohydrates: 30.4gProtein: 5.3gFat: 26g
