Name: Pecan and sun-dried tomato tartlets
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 24 servings
Cuisine: Bake
Ingredients: 150 g flour cake; 2 ml salt; 2 ml paprika; 3 ml Baking powder; 50 g butter; 50 g cheddar cheese finely grated; 1 eggs yolk only; 60 ml water iced; 2 onions medium, finely chopped; 60 ml oil; 10 ml garlic finely crushed; 100 g pecan nuts roughly chopped; 30 ml chutney; 100 ml sun-dried tomatoes finely chopped; 10 ml paprika; salt to taste

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Ingredients (16)

150 g	flour — cake
2 ml	salt
2 ml	paprika
3 ml	Baking powder
50 g	butter
50 g	cheddar cheese — finely grated
1	eggs — yolk only
60 ml	water — iced
2	onions — medium, finely chopped
60 ml	oil
10 ml	garlic — finely crushed
100 g	pecan nuts — roughly chopped
30 ml	chutney
100 ml	sun-dried tomatoes — finely chopped
10 ml	paprika
	salt — to taste

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Method:

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