Sift flour onto a work surface and make a well in the center. Pour in the cheese, salt, paprika and sour cream and mix with some of the flour to form a thick paste. Add the margarine on top and quickly knead all the ingredients into a smooth dough. Leave to rest for 2 hours. Roll out the dough to about 5 mm thick, cut out discs (3 cm in diameter) and place them on a baking tray lined with baking paper. Brush with the beaten egg. Bake in the preheated oven at 190 °C for about 9 – 12 minutes. For the cheese cream, mix milk and cornstarch and bring to a boil while stirring. Boil for 2 – 3 minutes. Stir in Parmesan, anchovy fillets and tuna. Once cooled, stir in the egg yolk and fold in the chopped egg, season with salt and nutmeg and let cool. Beat the margarine until very fluffy and beat in the cream by the tablespoonful. Pour into a piping bag fitted with a star nozzle and pipe onto the shortbread slices. Garnish with the finely grated carrot pieces.
Preparation Tip:
Instead of carrots, celery, zucchini or other vegetables can be used.
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