Tuna – corn – pies

Ingredients for 24 servings:

• 2 packs of dough (Knack and Back Sunday rolls), 6 pieces each
• 1 can tuna, in its own juice
• 1 can of corn
• 1 cup crème fraîche
• 1 tube(s) Tomato paste
• 150 g cheese (Gouda)
• 24 cherry tomatoes
• 1 onion(s)
• 2 cloves garlic
• 3 eggs
• 1 tbsp thyme or chives
• 1 pinch(s) of sugar
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A delight as a starter, finger food or as a snack, whether cold or warm!

Chop the herbs, garlic, and onions. Grate the Gouda cheese. Mix the crème fraîche, tomato paste, tuna, corn, eggs, cheese, chopped herbs, garlic, and onion. Season with a pinch of sugar, salt, and pepper. Halve each Knack und Back Sunday roll and form 24 small “pizza bases.” It’s best to make one pie at a time, as the dough stretches quickly. Line 24 muffin cups with a pastry base. Add a cherry tomato and the filling. Press the overhanging edges together slightly to prevent leakage. Bake at approximately 175°C (350°F) for approximately 25 minutes until golden brown. Let the baked pies cool completely on a wire rack, not in the pans, as the dough will become soggy. The tarts taste especially delicious while still lukewarm.