Savoury tartlets

YOU
25 servings Cooking: 20 mins
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Dairy

By Food24 November 03 2009
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Ingredients (19)

PASTRY SHELLS
75.00 g butter
1.00 eggs — extra large
salt — pinch
7.00 ml water — boiled
90.00 g flour — cake
3.00 ml Baking powder
FILLING
20.00 ml butter
25.00 ml flour — cake
180.00 ml milk — hot
5.00 ml fresh parsley — chopped
7.00 ml onion — grated
2.00 sun-dried tomatoes — havled, softened in boiling water and chopped
salt and freshly ground black pepper
mustard powder
1.00 eggs — extra-large
4.00 ham — diced
paprika
fresh parsley
sour cream — to serve
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Method:

Melt the butter and allow to cool slightly until lukewarm. Beat the egg and salt together, add the water and mix with the butter. Sift the flour and baking powder together. Make a hollow in the centre of the dry ingredients and add the butter mixture. Mix with a wooden spoon to form a soft dough. Divide the dough into small balls and line the hollows of a patty pan with the pastry. (The pastry shells must be as thin as possible.) Set aside. Meanwhile, preheat the oven to 180 ºC (350 ºF).
FILLING
Melt the butter in a small saucepan and add cake flour. Simmer for a minute, remove from stove plate and whisk in milk. Return to the stove, add parsley, onion, chopped tomatoes and seasonings to taste, and simmer slowly until cooked and thickened. (Stir continuously to prevent the mixture from scorching.) Allow to cool. (Place cling film over the surface of the sauce to prevent a skin from forming.) Stir the egg and diced cheese into the filling and spoon into pastry shells. Sprinkle with paprika and bake for about 20 minutes until just done. Serve with a little sour cream on top of each tartlet and garnish with fresh parsley and paprika. Makes about 25 tartlets.



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