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Cheese Tartlets with Mushroom Pate

For the pastry
Wholewheat Flour - 4 ounce (110gram)
Self Rising Flour - 4 ounce (110gram)
Mustard - 1 teaspoon
Salt - a pinch
Margarine - 2 ounces (50gram)
Lard - 2 ounces (50gram)
Cheddar Cheese - 3 ounces (75 gram)
Cold Water to Mix

For the Filling
Flat Mushrooms - 6 ounces, finely chopped
Onion - 1 small, finely chopped
Eggs - 2
Milk - 8 fluid ounces (225ml)
Salt to taste
Pepper freshly ground

1) Into a large bowl, sieve the flour, salt and mustard powder
2) Using the fingertips, rub in the margarine and lard to get a crumbly mixture
3) Add enough water to make a dough
4) Cling wrap the dough and chill in the refrigerator for 30 minutes
5) Into a saucepan, melt some butter and sauté onion for 5 minutes
6) Add in the mushrooms and cook for 30 minutes on low flame
7) Preheat oven to 375°F and put a baking sheet into the oven
8) Onto a floured board, roll out the pastry
9) Roll out the pastry thinly and cut out rounds
10) Into a greased patty tin of 21 x 2 inch, line the bases
11) Prick the base using a fork and cook in the oven for 5 minutes
12) Using a whip, beat the eggs lightly and take the tarts out and brush each tart with the egg
13) Whisk the milk, salt, pepper and nutmeg into the egg
14) Spoon little mushroom and onion mixture in the base of each tartlet and carefully pour the milk mixture
15) Sprinkle parmesan cheese
16) Bake for 30 minutes and leave to cool in the tin for 15 minutes
17) Serve once cooled

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Cheese Tartlets With Mushroom Pate Recipe