Rockpool Pies

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

Snack Baking Quick Seafood Kids

Estimated Nutrition

Calories

201.2

kcal / serving

402.4 kcal total

Carbs

22.9g

per serving

45.7 g total

Fat

7.8g

per serving

15.6 g total

Protein

9.9g

per serving

19.8 g total

Cook Time

minutes

Serves

pies

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Mozzarella

Chopped

GrainsCereals

slice

Bread

NutsSeeds

leaf

Basil

Fresh, shredded

OilsFats

tsp

Olive Oil

Plus extra for greasing

Seafood

Tuna

Tinned, drained

Vegetables

piece

Cherry Tomato

Chopped

Method

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.