About a year ago a friend recommended a book to me called Dinner for Dogs and this was one of the first recipes I tried from it.
It was a resounding success!
These fishy treats are now one of Hugo and Holly’s firm favourites, and they’re soooo easy to make.
1 x 200g tin of tuna or salmon in oil
1 egg, beaten
100g (4oz) flour
Preheat the oven to 180C (gas 4). Lightly grease a baking sheet.
Empty the fish and its oil into a bowl and flake with a fork. Add the beaten egg and stir well to combine.
Add the flour and mix together so that you have a lumpy dough. You can either roll out the dough and cut up into small squares, or pick up small pieces of dough and roll into little balls.
Place the shapes on the baking sheet and bake in the oven for 20 minutes until golden brown and cooked through.
Once they are cooled, you can store them in a container in the fridge for up to 2 weeks.
Kcal/100g (4oz): 380
We used tuna in sunflower oil and a bone shaped cutter for extra cuteness! The cutter was a gift from a friends dog (yes we do that!) but you can find the same one from Amazon here.
We found we needed a little extra flour to be able to roll the dough out and cut it with the cutter but we also put some small, rough ball shaped, mounds of the gooey dough on the baking sheet and these turned out great too. We also glazed our second batch with egg, which we forgot to do with the first batch, and they looked even tastier!
As you can see they have the seal of approval from Hugo and Holly! In fact so much so that I found it impossible to get a photo of them posing politely with the treats! In the split second between placing the treats and clicking my camera, they were gone!
On account of having two greedy pugs, ours never hang around long enough to be in the fridge for two weeks so if you’re lucky enough to have more than one dog, or you’d like to store some for later, I’d recommend baking two batches (then sitting back and feeling all smug with yourself!).Let us know how you get on, in the comments below!
Recipe posted with kind permission of Lily’s Kitchen