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Tuna and Parmesan Puffs Recipe
|Water||1⁄4 Pint (150 Milliliter)|
|Butter||2 Ounce (50 Gram)|
|Plain flour||3 Ounce, sifted (15 Gram)|
|Eggs||2 , beaten|
|Grated parmesan cheese||1 Ounce (25 Gram)|
|Canned tuna fish||7 Ounce, drained (One 198 Gram Can)|
Serving size: Complete recipe
Calories 2020 Calories from Fat 1358
% Daily Value*
Total Fat 152 g234.3%
Saturated Fat 46.9 g234.7%
Trans Fat 0 g
Cholesterol 669.8 mg
Sodium 1701.5 mg70.9%
Total Carbohydrates 70 g23.4%
Dietary Fiber 2.1 g8.5%
Sugars 1.2 g
Protein 87 g173.8%
Vitamin A 47.6% Vitamin C 5.2%
Calcium 41.9% Iron 29.4%
*Based on a 2000 Calorie diet
Remove from heat, quickly add all the flour and beat until the mixture leaves the side of the pan.
Add the egg a little at a time, beating thoroughly between each addition.
Beat in the cheese.
Spoon the mixture into a piping bag fitted with a 1 cm (1/2 inch) plain nozzle and pipe tiny mounds onto a dampened baking sheet, spacing them well apart.
Bake in a preheated moderately hot oven, 200°C (400°F), Gas Mark 6, for 12 to 15 minutes, until crisp and golden.
Make a small slit in the side of each puff.
Mash the tuna with the mayonnaise and spoon a little into each.
Serve warm, garnished with parsley.