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The Leon young chefs competition



RockpOoL piEs

Rockpool Pie (600x800)
Winner of the month January 2015

Winner of the month January 2015

320

Ingredients

2 tsp olive oil, plus extra for greasing
3 slices bread
2 cherry tomatoes, chopped
40g tinned tuna, drained
10g mozzarella, chopped
4 fresh basil leaves, shredded

Why did Tamar make this dish?

I made this dish because it reminded me of days at the seaside with my grandma and grandpa in France. We went to the beach in Hardelot and we found mud crabs and seaweed in the rockpools when the tide went out, and it smelt a bit fishy like my pies.

How to make Rockpool Pies

Preheat the oven to 200C/400F/Gas 6. Grease two holes in a muffin tray.
Roll each slice of bread with a rolling pin until flattened. Using a 10cm biscuit cutter, cut out two circles. Cut out a further two circles with a 7cm cutter.
Press the larger bread circles into the holes in the muffin tray.
Mix the tomatoes, tuna, mozzarella and basil together in a bowl. Divide the mixture between the two bread cases. Top with the smaller circles of bread and press down to seal the edges.
Drizzle with a little oil and bake in the oven for 12-15 minutes, or until golden-brown.

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