Prep Time: 30 Minutes
Cooking Time: Cook 10 Minutes
April/May 2020 Dig In Recipe
DirectionsNote: Wash hands with soap and water.
1. Unfold a pastry sheet on a lightly floured surface; roll into an 18x9-inch rectangle. Cut into 12, 3-inch squares; repeat with other pastry sheet. Press pastry squares into 24 mini muffin-pan cups that have been coated with cooking spray; prick centers with a fork. Bake for 10 minutes or until pastries are golden brown.
2. Using the back of a spoon, press down the centers of the hot pastries to make an indentation; let cool in pan for 5 minutes then remove from pan and let cool completely.
3. In a food processor, combine cream cheese, tuna, chicken broth, sour cream, shallots, mustard and lemon juice; season to taste with salt and pepper and pulse until smooth.
4. Evenly spoon into pastry squares and add green beans, olives and tomatoes. Sprinkle with parsley and refrigerate for 1 hour before serving.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition FactsNutrition Information Per Serving Calories: 307 (Calories from Fat: 189)
Total Fat: 21g (Saturated Fat: 9g)
Total Carbohydrates: 20g (Dietary Fiber: 1g