ChrisW wrote:
>
> "mom0f4boys" > wrote in message
> oups.com...
> >I have about 20 cans of tuna in my pantry (chunk light, chunk white
> > and solid white, in water). Aside from boring tuna salad or casserole
> > - what can I make? It's such an inexpensive food, and seems so handy
> > - I just wish my use of it wasn't so hum-drum. Any suggestions?
> >
>
> This is one of my favourite recipes. I have tried to convert it (translate
> it?!) from Australian.
> If I have gone too far wrong I am sure someone will correct me.
>
> Tuna Cheese Crust Pies
>
> makes 6
>
> 1 ½ Aus cups all purpose (plain) flour, sifted (I measured 8 oz on my
> scales)
>
> 250g tub cottage cheese (not the creamed style) (again about 8 oz)
>
> 125g butter, melted (this is just a bit less than a stick)
>
> 185g can tuna, drained and flaked (about 6 oz)
>
> 3 eggs lightly beaten
>
> ½ Aus cup milk (4 ½ fl oz)
>
> ¼ Aus cup sun dried tomatoes or roast peppers (capsicum) (4 ½ oz)
>
> (or you could substitute frozen peas and corn kernels)
>
> 2 scallions (shallots) sliced
>
> (you could also add some finely chopped herbs such as chives or parsley)
>
> 1 Aus tbsp lemon juice (just roughly to taste)
>
> ½ Aus cup grated cheddar cheese (9 oz)
>
> Combine flour, cottage cheese and butter. Mix to a dough. Refrigerate for
> at least 15 minutes.
>
> Press the dough into 6 texas muffin sized pans. Prick pastry with fork.
>
> Bake in 200C/400F oven for 15 mins.
>
> Combine the rest of the ingredients except the cheese.
>
> Fill the pastry cases with the mixture. Top with cheese.
>
> Bake 180C -190C/350F-375F for 20 - 25 minutes until golden and firm.
>
> Run a knife around the edge to flip them out.
>
> You could use salmon for these, or omit altogether for vegies.
>
> Great for picnics and good hot or cold.
>
> Where did I find my conversions? Well apart from the scales I used a ready
> reckoner
>
> they gave my in 1974 when we converted to Metric.
>
> Chris


This sounds really good! Thanks for sharing. I so dislike the typical
tune noodle casserole.

Sky

P.S. I very much appreciate the metric and imperial measurements.
Thanks for including both in your recipe.

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