Lunch
Tuna tartlets for kids
Individual mini pies with a creamy tuna and corn filling — easy to serve and easy to pack.
Prep
20 min
Cook
25 min
Total time
45 min
Servings
6
Kid-approved
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🥧
Ingredients
7 itemsInstructions
6 steps- 1
Mix the flour, cubed cold butter, egg and a pinch of salt into a smooth dough. Rest 15 minutes in the fridge.
- 2
Heat the oven to 350 °F and press the dough into 6 tartlet moulds.
- 3
For the filling, combine the drained tuna, corn, cream cheese and oregano.
- 4
Fill the moulds and, if dough is left over, lay strips across the top.
- 5
Bake 25 minutes, until golden.
- 6
Let them cool slightly before unmoulding.
Lunch
Notes and substitutions
In a hurry? Use ready-made puff pastry.
Swap the tuna for shredded chicken or ricotta with spinach.
Fridge, freezer and lunchbox
How to store and reheat
- Fridge: up to 3 days in a sealed container, since the filling is fish.
- Freezer: up to 2 months, baked and well wrapped. Reheat at 350 °F for 15 minutes.
- In lunchboxes, always with an insulated bag and an ice pack.
Tags
- Lunchbox
- High protein