Tuna and Corn Wonton Pies

After making some Lasagne Muffins from her Single Serves recipe book, Justine had leftover ricotta and wonton wrappers. She decided to experiment, and came up with these little gems.

Tuna & Corn Wonton Pies

Makes 4 small serves (2 wonton pies per serve)

8 fresh wonton wrappers
185g tuna in spring water, drained
1 egg
4 tablespoons Parmesan cheese
1 cup smooth ricotta cheese
2 tablespoons corn kernels

Preheat oven to 180°C. Place wonton wrappers into muffin trays. Combine tuna, egg, Parmesan, ricotta and corn in a bowl. Divide mixture evenly between wonton wrappers and bake for 15-20 minutes or until set and golden.

Nutrition information (per serve): kilojoules 980, calories 234, protein 22g, fat 9.5g, saturated fat 5.5g, carbohydrate 13.5g, fibre 0.5g.

This recipe features in our Fifty in a Flash – Fresh Food Fast recipe book. Click here to check out all the delicious recipes in the book.

Tuna and Corn Wonton Pies

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Tuna and Corn Wonton Pies

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