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These can be made in shallow bun tins to
serve hot. You could also make them tiny cocktail tins, to serve
warm as appetizing bite-size snacks with a drink before a meal.
Ingredients
-
plain flour - 180g
-
egg yolk - 1
-
butter - 120g
-
cold water - 40ml
-
a large pinch of salt
For the filling
-
Roquefort cheese - 120g, crumbled
-
butter - 20g
-
milk - 150ml
-
flour - 20g
-
egg yolks - 3
-
double cream - 150ml
-
dried mixed herbs - 1 tsp
-
ground black pepper and salt
Method
-
First, make the pastry. Sift the
flour and salt into a bowl and rub the butter into the flour
until it resembles breadcrumbs.
-
Mix the egg yolk with the water
and stir into the flour to make a soft dough. Knead until
smooth, wrap in clear film and chill for 35 minutes.
-
Melt the butter in a pan, stir in
the flour and then the milk. Boil the mixture to thicken,
stirring continuously.
-
Turn off the heat, beat in the
cheese and season with pepper and salt. Set aside. Cool.
-
Bring the herbs and cream to boil.
Cook the mixture until the liquid has reduced. Beat into the
cheese sauce with the eggs.
-
Preheat the oven to 190˚C. Roll
out the pastry on a lightly floured work surface.
-
Stamp out rounds with a fluted
cutter and use to line your chosen bun tins.
-
Divide the filling between the
tartlets, fill only two-third full. Then stamp out smaller
fluted rounds for the tops and lay on top of each tartlets.
-
Bake for 25 minutes until golden
brown. Serve hot. Makes 12.
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