Name: Brie and salami tarts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 300 millilitre carton thickened cream; 4 eggs; 2 tablespoon dijon mustard; 2 teaspoon chopped parsley; 4 sheets shortcrust pastry, thawed; 120 gram brie ,cut into chunks (or creamy blue cheese); 100 gram salami, chopped

Ingredients

300 millilitre carton thickened cream

4 eggs

2 tablespoon dijon mustard

2 teaspoon chopped parsley

4 sheets shortcrust pastry, thawed

120 gram brie ,cut into chunks (or creamy blue cheese)

100 gram salami, chopped

Method

1.Preheat oven to 200°C. Lightly grease 3 x 12-hole mini-muffin tins.

2.In a large jug, whisk together cream, eggs, mustard and parsley. Season to taste.

3.Using a 6cm cutter, cut 9 rounds from each shortcrust pastry sheet. Press 1 round into each recess.

4.Prick bases in a few places and bake for 5 minutes until firm.

5.Place a piece of brie and salami into each recess. Fill each pastry case with egg mixture. Bake for 15-20 minutes until golden. Serve this appetiser with champagne.

As a variation, fill the pastry cases with drained and chopped char-grilled vegetables or sautéd chopped mushrooms and asparagus. MAKES 36
Note

Woman's Weekly Food

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Ingredients

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