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Food

Savoury Mini Afternoon Tea Tartlets

Savoury Mini Afternoon Tea Tartlets

  • 175g plain flour, plus extra for dusting

  • 75g chilled unsalted butter, cubed

  • 1 large egg, beaten

  • Pinch of salt

Sift the flour and salt into a food processor and add the chilled butter. Blitz until the mixture resembles breadcrumbs.

Add the egg and 1 tablespoon of cold water and blitz again until the mixture forms a ball. (Alternatively rub the butter into the flour with your fingertips until it resembles breadcrumbs, mix in the egg and water and form into a ball with your hands).

Gather onto a lightly floured surface and knead briefly with your hands untilsmooth.

Roll out the pastry to 5 mm thickness, then cut into 24 rounds using a 5 cm round cutter. Line each hole of 2 x 12-hole mini muffin tins with the pastry circles and prick the bases with a fork. Chill in the fridge for 30 minutes.

Preheat the oven to 200°C/180Cfan/Gas 6

Bake the cases blind for 8 minutes and then remove the weights and bake for a further 3-5 minutes until lightly golden.

Hot Smoked Salmon with Mustard & Dill

For 24 pastry cases

  • 100ml double cream

  • 1 egg, beaten

  • 1 tsp Dijon mustard

  • 100g Hot smoked Salmon, flaked

  • 1 tsp fresh dill

  • Salt and freshly ground black pepper

Beat together the cream, egg and mustard and season with salt and pepper. Divide the salmon between the pastry cases and sprinkle with dill. Carefully pour in the egg mixture until just full. Bake in the oven for 12-15 minutes until just set.  Garnish with dill to serve.

Artichoke With Lemon & Mint

For 24 pastry cases

  • 125g ricotta

  • 1 large egg

  • 75g artichoke hearts from a jar, finely chopped

  • Pinch of chilli flakes

  • Zest of ½ lemon

  • 1 small clove of garlic, minced

  • 2 tbsp finely chopped fresh mint, plus extra to serve

  • Sea salt

In a bowl beat the ricotta and egg together. Gently mix in the artichokes, chilli, lemon, garlic and mint. Season and then divide among the pastry cases and drizzle with a little olive oil. Divide between the pastry cases and bake for 10-12 minutes until lightly golden. Serve topped with a sprinkle of mint.

Tomato, Ricotta & Basil

For 24 pastry cases

  • 125g ricotta

  • 1 large egg

  • 2 tbsp finely chopped fresh basil

  • 20g grated Parmesan cheese

  • 12 cherry tomatoes, cut in half

  • Olive oil

  • Sea salt and freshly ground black pepper

In a bowl mix together the ricotta egg, parmesan, basil and check seasoning. Divide between pastry cases and top with 1 tomato half. Drizzle with a little olive oil and a grind of black pepper. Bake for 10- 12 minutes or until golden.

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Food