Pecan and sun-dried tomato tartlets

Recipe from: 8 December 2011

Ingredients 18
Servings 24
Time 00:30

Ingredients

  • Cheese pastry:
  • 150
    g
    cake flour
  • 2
    ml
    salt
  • 2
    ml
    paprika
  • 3
    ml
    baking powder
  • 50
    g
    butter
  • 50
    g
    finely grated cheddar cheese
  • 1
    egg yolk
  • 60
    ml
    iced water
  • Filling:
  • 2
    medium onions, finely chopped
  • 60
    ml
    oil
  • 10
    ml
    garlic, finely crushed
  • 100
    g
    pecan nuts, roughly chopped
  • 30
    ml
    chutney of choice
  • 100
    ml
    sundried tomatoes, finely chopped
  • 10
    ml
    paprika
  • Salt to taste
 

Method

00:20
 
To make the pastry, sift the dry ingredients into a bowl.
Rub in butter.
Mix in grated cheese.

Combine egg yolk and water and cut into dry ingredients until the mixture binds.
Do not over–mix.
Shape dough into a neat square and chill, covered, for 30 minutes.
Cut dough into 5 or 6 pieces.

Roll out 1 piece at a time into a long narrow strip the width of the pastry cutter (about 5 cm).
Cut 5-cm rounds and press into 4.5-cm mini-muffin pans.
Prick well.

Layer inside with a piece of prepared greaseproof paper and place 4 – 6 dried beans in each.
Bake at 180 °C for about 15 minutes, until lightly browned.
Remove beans and allow to cool.

To make the filling, sauté the onions in the oil very slowly, adding water and cooking until soft and golden.
Add garlic, pecans, chutney, seasonings and sundried tomatoes.
Cook for a further 2 minutes.

Just before serving, spoon the filling into the pastry cases.
Garnish with dhania.

Reprinted with permission of Shanaaz Parker
 

 

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