Tuna and Corn Pies

Ingredients:

• 4 sheets frozen shortcrust pastry, thawed
• 425 g canned tuna in water, drained well
• 125 g creamed corn
• 2 eggs, beaten
• 1 tablespoon fresh chives, chopped
• 1/4 cup sour cream
• salt and pepper, to taste
• 1/2 cup tasty cheese, grated

Steps:

1. Cut 4 each 10cm circles from each pastry sheet.
2. Place pastry circles into a greased 12 cup medium muffin tin.
3. Combine creamed corn, eggs, chives and sour cream and season with salt and pepper.
4. Spoon mixture into pastry cases and sprinkle with cheese.
5. Bake in a preheated oven at 200ºC for 20-25 minutes.