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Category: Appetizer
Yield/Servings:24 mini quiches
Prep Time: 0 Cook Time: 0 Total Time: 0
10 oz AP flour
5 oz cold butter (cut into small cubes or grated)
4 -5 tbsp ice water
½ tsp salt
4 oz/ 113 g (Drained) Wild Selections® Solid Albacore Tuna - 1 can (in water or oil is fine)
¼ cup finely chopped red onions
¼ cup Jalapeno, chopped (with or without seeds) OR Serrano peppers
¼ cup chopped sun-dried tomatoes
2 tbsp lemon juice
Pepper
Shredded cheese (I used Pepper Jack, but you can also use cheddar)
Chopped dill
2 eggs
¼ cup half and half
¼ tsp salt
Black pepper
(1) Place the flour, butter and salt in a bowl and rub the mix together until it resembles coarse sand. You can do this in the food processor too.
(2) Add water (1 tbsp at a time), and mix well until it starts to form a ball - It only took about 5 tbsp of water for me.
(3) Place the dough ball on a floured surface, and bring it together to form a dough and then flatten it out to a disc. Wrap it in plastic wrap and let it rest in the fridge for at least 30 minutes - up to overnight. Remove the dough from the fridge and let it soften (if you keep it in the fridge overnight).
(4) Preheat oven to 375°F.
(5) On a well floured surface, roll out till you have a rectangle that’s about 18 inches in length and about a foot wide. Cut this into 24 parts (4 strips lengthwise and 6 strips...
see full recipe at: theflavorbender.com
Recipe Source: theflavorbender.com
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Tuna Melt Mini Quiches
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I made short crust pastry from scratch for these Tuna Melt Mini Quiches recipe, but you can use ready made short crust pastry OR use pre-baked mini phyllo cups to make it even easier! The final product will still be the same, because the filling is truly the star here!
Category: Appetizer
Yield/Servings:
Prep Time: 0 Cook Time: 0 Total Time: 0
10 oz AP flour
5 oz cold butter (cut into small cubes or grated)
4 -5 tbsp ice water
½ tsp salt
4 oz/ 113 g (Drained) Wild Selections® Solid Albacore Tuna - 1 can (in water or oil is fine)
¼ cup finely chopped red onions
¼ cup Jalapeno, chopped (with or without seeds) OR Serrano peppers
¼ cup chopped sun-dried tomatoes
2 tbsp lemon juice
Pepper
Shredded cheese (I used Pepper Jack, but you can also use cheddar)
Chopped dill
2 eggs
¼ cup half and half
¼ tsp salt
Black pepper
(1) Place the flour, butter and salt in a bowl and rub the mix together until it resembles coarse sand. You can do this in the food processor too.
(2) Add water (1 tbsp at a time), and mix well until it starts to form a ball - It only took about 5 tbsp of water for me.
(3) Place the dough ball on a floured surface, and bring it together to form a dough and then flatten it out to a disc. Wrap it in plastic wrap and let it rest in the fridge for at least 30 minutes - up to overnight. Remove the dough from the fridge and let it soften (if you keep it in the fridge overnight).
(4) Preheat oven to 375°F.
(5) On a well floured surface, roll out till you have a rectangle that’s about 18 inches in length and about a foot wide. Cut this into 24 parts (4 strips lengthwise and 6 strips...
see full recipe at: theflavorbender.com
Recipe Source: theflavorbender.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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