Women's Weekly (Malaysia) - - LIVING -

Prep 20 mins | Cook 15 mins | Makes 6

1½ sheets frozen puff pas­try 4 cock­tail po­ta­toes, quar­tered 185 g canned tuna in oil, drained,


¼ cup egg may­on­naise

1 tbsp le­mon juice

2 tsps Di­jon mus­tard

100 g green beans, sliced, blanched ½ pun­net cherry toma­toes, halved ¼ cup pit­ted kala­mata olives Pars­ley leaves, chopped to serve

1. Pre­heat oven to hot, 200 C. Lightly grease re­cesses of a Texas (1-cup) muffin tray.

2. Cut pas­try into 6 even squares. Line each re­cess with pas­try. Prick bases with a fork. Bake 10 to 12 mins, un­til puffƒed and golden. Us­ing a fork, lightly †at­ten pas­try in cen­tres. Cool com­pletely in tray. 3. Mean­while, cook po­ta­toes in a saucepan of boil­ing wa­ter on high 5 to 6 mins, un­til ten­der. Drain and re­fresh in cold wa­ter.

4. In a bowl, com­bine po­ta­toes, tuna, may­on­naise, juice and mus­tard. Sea­son to taste.

5. Spoon a lit­tle into tarts with com­bined beans, toma­toes, olives and pars­ley. Ac­com­pany with ex­tra tuna mix­ture.

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