Cheesy Tuna Crescent Cookies

1. 1 Hard cheesepack 200 g ≈ $2.70 40 g
2. 2 Butterpack 180 g ≈ $1.58 40 g
3. 3 Wheat flour 60 g
4. 4 Turmeric 1 g
5. 5 Eggspack 10 pcs ≈ $1.93 0.5 pcs
6. 6 Canned tunapack 170 g ≈ $1.80 40 g
7. 7 Cream cheesepack 140 g ≈ $1.80 30 g
8. 8 Lemon≈ $4.70 per kg 10 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Grate cold butter² and cheese together, add an egg, and mix well.

2. Gradually add flour and turmeric, knead into dough, wrap in plastic, and chill for 20 minutes.

3. Roll out the dough thinly and cut into 6cm (2.4-inch) rounds.

4. Place rounds on a parchment-lined tray and preheat oven to 350°F (180°C).

5. Bake for 8–10 minutes at 350°F (180°C) until lightly golden, then cool on a rack.

6. Mash tuna with its juice, add farmer’s cheese and lemon⁸ juice, and blend until smooth.

7. Spread filling on half the cookies, top with the rest, and serve chilled.

In short

• In the planner this dish is cooked for two days: reheat on day two.