Rockpool Pies

Mini bread-crust pies filled with tomato, tuna, mozzarella, and basil, then baked until golden. Perfect rainy-day recipe for kids.

Estimated Nutrition

Per Serving Total
Calories 201.2 kcals 402.4 kcals
Carbohydrates 22.9 grams 45.7 grams
Fat 7.8 grams 15.6 grams
Protein 9.9 grams 19.8 grams
Cook Time
15 mins
Produces
2 pies
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
10
g
Mozzarella
Chopped
GrainsCereals
3
slice
NutsSeeds
4
leaf
Basil
Fresh, shredded
OilsFats
2
tsp
Olive Oil
Plus extra for greasing
Seafood
40
g
Tuna
Tinned, drained
Vegetables
2
piece

Steps

  • Preheat the oven to 200°C and grease two holes of a muffin tray.
  • Flatten the bread slices with a rolling pin and cut out two 10cm circles and two 7cm circles.
  • Press the larger bread circles into the greased muffin tray holes.
  • Mix tomatoes, tuna, mozzarella, and basil in a bowl.
  • Divide the mixture between the cases, top with smaller bread circles, and press to seal.
  • Drizzle with oil and bake for 12 to 15 minutes until golden-brown.