Recipe by Richard Hunt and Neil Strawson. Makes 2
You will need:
- 3 slices of white or brown bread
- 1 dessertspoon of oil
- 2 cherry tomatoes
- 40g tinned tuna, drained
- 10g mozzarella
- 4 basil leaves
- Work mat
- Rolling pin
- Two different sized circular cookie cutters (about 10cm and 7cm)
- Pastry brush
- 6-hole muffin tray
- Oven glove (for adult use only)
Remember to ask a Grown-up for help.
What to do:
Before making, wash your hands and put an apron on. Weigh or measure all of the ingredients. Oil the inside of 2 holes in the muffin tin. Pre- heat the oven to 180°C fan/200°C/gas 6.
Using the rolling pin, roll each slice of bread until it’s flat and smooth. Then use the larger cookie cutter to cut circles from two of the bread slices and use the smaller cookie cutter to make two smaller circles from the third slice of bread.
Put the two larger circles of bread over the top of the 2 prepared muffin holes. Gently push the disks into the holes with your fingers or fists pressing the bread against the bottom and sides of the holes. Put the baking tray on one side.
Put the tomatoes into the cup and snip them with scissors until they’ve popped- start gently as they can spray juice everywhere! Sprinkle the tuna chunks into the cup, rip and tear the Mozzarella and basil leaves into the same cup and then snip some more so that everything is well mixed.
Using a teaspoon, scoop up the filling and divide the mixture equally into the two bread pie cases. Put the smaller bread disks on top of the mixture to make lids and gently press down.
Dab a little oil on the top of the pies to help them crisp up. You will need to ask an adult to help you with this part. Put the pies in a preheated oven for 15 minutes or until golden brown. Leave to cool.
You could also try: Making this with tinned salmon instead of tuna.